This recipe is a great way to use up any left over baby cereal you may still have in your pantry.
Pancakes are delicious for any family member and this recipe can be altered to incorporate any kind of fresh fruit you would like (or have), and you can use any type of baby cereal. Whole wheat flour is more healthful for baby, so it is better to use it than regular all purpose flour.
- 1/2 C whole wheat flour
- 1/4 C baby cereal
- 1/2 C formula (or another liquid such as milk)
- 1/4 C mashed banana (or fruit of your choice)
- 1 T butter (unsalted type)
- 1 egg yolk
- 1/4 C ground oatmeal
- 1/4 C water or apple juice or white grape juice
- Pinch of cinnamon
Combine dry ingredients together in a large bowl. Mix with a whisk to incorporate well.
Make a well in the center and pour wet ingredients into the well.
Using a fork, stir the dry ingredients into the wet ingredients, turning the bowl and mixing until desired consistency is reached. Add more juice or water to make a runnier batter and thinner pancakes.
Heat a non stick skillet over medium high heat. Add a dash of vegetable oil to avoid sticking. Reduce heat to medium and pour about 1/4 C of batter into the pan.
Cook pancake until bubbles form on the outer edge. Flip pancake over using a spatula or fish slice and cook until the underside is golden.
Cool slightly, cut into smaller pieces if necessary and serve pancakes as finger food for baby in a plastic dish or directly on their feeding tray.
These pancakes can be cooled and frozen and put in the microwave or toaster oven to be used as a quick snack or finger food on the go for baby.