Leftover Baby Purée Pancakes

Isla’s introductions to solids has been a bit rocky. She was pretty delayed starting solids (at 9 months old) and super picky once she got started. It turned out that she had undiagnosed tongue and lip ties, which can cause picky eating due to restriction in the mouth.

She had her tongue and lip ties released the week before her first birthday, and this set us back a bit with her journey to solids. It’s been pretty challenging but we are making progress

Needless to say, I have tried preparing foods 1000 different ways in the hopes that she will eat them! She did not like the purées I made myself, but we have had a lot of success with Serenity Kids purées.

Of course, Isla will enjoy part of a purée one day and then won’t touch it again after that. Serenity Kids purées are high quality and not cheap, so I do not want to waste any of them. And I’m sure those of you who make your own purées feel the same!

So, to prevent any food waste, I got creative and made the leftover purée into these mini pancakes, which Isla gobbles right up. They are so quick and easy with very few ingredients, and are also great for transitioning from purées to other textures.

*One note: different purées have different consistencies, so if you make the batter below and it seems a bit thin, just add some more coconut flour 1 teaspoon at a time until it has a consistency similar to regular pancake batter.


Ingredients:

  • 1 egg

  • 1/4 cup leftover baby food purée

  • 1 T coconut flour

  • 1 T coconut oil


Instructions:

  • Crack one whole egg into a small bowl and whisk until smooth.

  • Add purée and coconut flour and whisk again until smooth. Let stand for 3 minutes to thicken.

  • Meanwhile, heat pan over medium-low heat. Once hot, add coconut oil and let it heat for about 30 seconds.

  • Once hot, use a tablespoon or small cookie scoop to scoop batter into pan, gently flattening a little with the back of the spoon.

  • Cook until browned (about 2 minutes) then flip and brown the other side.

  • Let cool for 5-10 minutes before serving!

Time: 10 minutes

Yield: 5-6 mini pancakes

RecipesLaura Ricciardi, Ph.D.BabyComment