Pancakes With Jarred Baby Food Simple And Very Tasty Recipe

Name: Pancakes With Jarred Baby Food Simple And Very Tasty
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 1 or more
Ingredients: Whole Wheat Flour; 2 teaspoons baking powder; ½ teaspoon salt; Brown Sugar; Cinnamon; 1 large egg; 2 tablespoons vegetable oil; 4-6 ounces single-serving jar of pureed carrots, sweet potatoes, or butternut squash baby food; 1 teaspoon vanilla extract (optional); ¾ - 1 cup milk (dairy or non-dairy)

Get your kids to eat their veggies with this fun and delicious pancake recipe! We're sneaking in pureed carrots, sweet potatoes, or butternut squash (from baby food jars) for a hidden nutritional boost. This recipe is surprisingly tasty for adults too! The smooth pureed veggies blend seamlessly into the fluffy pancakes, and you can customize the flavor with added wheat germ and your favorite syrup (we love Log Cabin Lite!). Make a big batch ahead of time and freeze for quick and healthy breakfasts throughout the week. Perfect for busy mornings and picky eaters!

Prep Time 10 mins

Cook Time 25 mins

Calories 288.3 kcal

Protein 20g

Rating 4.5 (2 Reviews)

Pancakes With Jarred Baby Food Simple And Very Tasty

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pancakes With Jarred Baby Food Simple And Very Tasty

Whole Wheat Flour
2 teaspoons baking powder
½ teaspoon salt
Brown Sugar
Cinnamon
1 large egg
2 tablespoons vegetable oil
4-6 ounces single-serving jar of pureed carrots, sweet potatoes, or butternut squash baby food
1 teaspoon vanilla extract (optional)
¾ - 1 cup milk (dairy or non-dairy)

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How to Make Pancakes With Jarred Baby Food Simple And Very Tasty

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the egg, oil, and vanilla extract (if using).
Add the wet ingredients to the dry ingredients. Gently stir in the baby food and wheat germ (if using).
Gradually add milk, mixing until you reach your desired batter consistency. A thicker batter will result in thicker pancakes.
Heat a lightly oiled griddle or large skillet over medium heat. The griddle is ready when a few drops of water sizzle and evaporate immediately.
Pour ¼ cup of batter onto the hot griddle for each pancake.
Cook for 2-3 minutes per side, or until golden brown and cooked through.
Serve immediately with your favorite syrup and enjoy!