GF | DF | NF | RSF
AGE APPROPRIATE: 8 months +
SERVES: Makes 4-5 pancakes
Benefits: These pancakes are so great to use up leftover pumpkin and get some veggies into your little one! PERFECT for toddlers too
Pumpkin Pancakes
Equipment
- Oven
- Baking sheet
- Knife
- Large bowl
- Cooling Rack
Ingredients
- 1 ripe banana (about 1/4 cup mashed)
- 1/2 cup cooked and cooled butternut pumpkin (about 1/4 cup mashed) see notes
- 1 egg
- ½ tsp GF baking powder
- 1 heaped tbsp cassava flour (see notes)
- ¼ tsp cinnamon
- 1 tsp ghee/butter or coconut oil to fry
Instructions
- Place all ingredients in a blender and blend until smooth and just combined
- Heat a frying pan over a medium-high heat and add cooking oil of choice. Pour the batter onto the frying pan, using approximately 2-3 tablespoons of batter for each pancake.
- Cook until the surface of the pancakes have some bubbles, approximately 1-2 minutes. Flip and cook until browned on the underside, approximately 1-2 minutes more.
Notes
You can also omit the banana and just use pumpkin for a savoury option
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