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
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.