Pumpkin Pancakes
These pancakes are so great to use up leftover pumpkin and get some veggies into your little one! PERFECT for toddlers too
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Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
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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
GF | DF | NF | RSF
- Oven
- baking sheet
- knife
- Large bowl
- Cooling Rack
- 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)
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Place all ingredients in a blender and blend until smooth and just combined
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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.
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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.
You can also omit the banana and just use pumpkin for a savoury option
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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Vanessa says:
Tried these as written and they were delicious! Want to make them again but there’s an egg shortage going around! Has anyone tried with a flax egg? Or other egg substitute?