Healthy Baby Pancakes

This is our go-to healthy pancake recipe. Perfect for a cold rainy morning like this! I always have them on hand for Turner. Everything I make him has a healthy spin on it. I’m not ready to give him anything that will upset his perfect little system!

It’s just like any other pancake recipe, but with a few substitutions. Sometimes I’ll use buttermilk or goat milk instead of almond milk. I also substitute apple sauce for the banana if I don’t have them on hand.

I use a 1/4 cup measuring cup, filled halfway, to pour the batter onto the skillet.

Once they start to bubble, about 3 minutes, I flip them and cook for another minute or two.

They come out perfect! I make a bunch so I can freeze some to have on hand at a moment’s notice. Although, he eats them like crazy, so they don’t last long! Hope you enjoy them as much as we do!

Healthy Baby Pancakes
Makes 18-20 small pancakes

1 1/4 cup Almond Meal
1/4 cup Spelt Flour
1/2 tsp baking soda
1 Tbsp cinnamon
1 ripe banana, mashed
3 eggs
1 cup almond milk
1 Tbsp maple syrup
coconut oil

Mix together both flours, baking soda, and cinnamon. In a large bowl, mash banana and whisk in eggs, milk, and syrup. Add the dry ingredients to the wet and whisk until combined.

Preheat your skillet over medium heat. Use a paper towel to spread a thin layer of coconut oil on your skillet. Use a 1/4 cup measure, filled up halfway (about 2 Tbsp), to scoop out batter and pour onto skillet. Cook pancakes for about 3 minutes, or until bubbles start to form. Flip and cook about 2 more minutes. Serve warm or let cool completely, and store in an airtight container in the fridge or freezer.

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