Baby Pancakes

With six chompers and one more currently working it's way in, Sal was cleared to start transitioning from purees to soft cooked foods after our most recent pediatrician appointment. And call me crazy, but I got excited about all the things I could start giving him. Visions of soft cooked carrot cubes & green bean pieces, peas, sweet potato & apple chews, shredded chicken and beef danced in my head.

His favorite meal thus far, aside from carrot zucchini oatmeal--he loves oatmeal like his mama-- are the baby pancakes I have been making. I call them baby pancakes, but they could also be considered vegan, I think. I'm no vegan expert, but I think that the absence of any animal products make these vegan. Maybe I should call them vegan baby pancakes--or not.

There's this whole list of foods that most pediatricians will advise parents to steer clear of for the first year, for reasons ranging from allergies to digestion issues to choking hazards. I'm doing my best to abide by the advice of my pediatrician, and keep Sal's diet milk and egg free til he hits that magical one year mark. Apparently egg yolks are okay--but we still haven't tried those. Living half way across the earth from the only health care I really trust is a pretty good deterrent for jumping the gun. Emergency services here are not as--how shall I say???--dependable or efficient. I'm sure that sooner or later we'll have a split chin that's gushing blood on our hands, and we will be forced to experience the local hospital emergency services, but for now, I 'm perfectly happy being cautious.

Anyhow, I've devised a couple of pancake recipes free of EGG and MILK...and bonus--they sneak in vegetables and fruit.

Boo-to the-yeah.

Thought I'd share em.

These are super simple to make and store well in a refrigerated airtight container for breakfasts, etc.  I take one out in the morning, tear it into bite size pieces, and watch Sal devour it.

 

CARROT OATCAKES

1/4 c. pureed carrots
1/4 c. pureed zucchini
1/4 c. Applesauce
1 mashed banana
1/2- 3/4 cup oats
1 tsp Cinnamon ( we love cinnamon!)

Mix together in a bowl. Let sit in the fridge once mixed, for two hours so that the oats soak up the water from the purees. The "batter" will be quite thick.

Spray pan with olive oil.

Heat pan over medium heat.

Spoon in pancake batter to make silver dollar size cakes.

Cook 1-2 minutes per side, or until browned.



PURPLE POTATO PANCAKES

1 cup mashed purple potatoes
1/2 cup oats
1/2 cup flour
1 mashed banana
cinamon to taste
optional: chopped blueberries

Mix together in bowl.

Spray pan with olive oil or butter.

Spoon "batter" into silver dollar size cakes ( I had to use the back of a spatula to spread the batter out a bit)

Cook 1-2 minutes per side, or until browned.