September 26, 2020
Pumpkin is a great source of nutrients for little ones, and of course it’s fun to get in the spirit of the fall season by cooking with the most common ingredient this time of year! To find out how great pumpkin is for babies, I recommend heading over to one of my go to food sources: Solid Starts & read the benefits of this glorious ingredient.
Quality Ingredients: Stocking up on pantry staple’s with my Thrive Market membership has been great with having Charlie. I use my membership to mostly stock up on pantry items like the oats & pumpkin I used in this recipe. They also have a great selection of food pouches for little ones. Use my link for 25% off your first order. There is a 30 day trial for membership, so place an order, take advantage of the discount and cancel before the end of 30 days!
Make in Advance! – I made these before a weekend trip & stored these in a zip top container in the fridge. Heat up in the microwave for 10 seconds, just to allow them to get soft. I served to my 8 month old by topping the pancakes with applesauce from a pouch.
Pumpkin Oat Pancakes
Ingredients
- 1 C pumpkin, canned
- 1 egg
- 1/2 C rolled oat
- 1/2 C whole milk yogurt
- 1 tsp vanilla extract
- ½ tsp cinnamon sub pumpkin pie spice
- 1/2 c spinach optional if you want to sneak in some greens
- 1 tbsp coconut oil, ghee or grass fed butter for cooking
Instructions
- In a blender combine all ingredients until smooth
- In a non-stick pan. Warm oil or butter of medium-low heat.
- Drop large tablespoons of batter into the pan. Wait for bubbles to appear on the surface of the cake, about 90 seconds then flip. Cook for another 90 seconds. Pancake should appear golden brown on each side
- Top the pancake with peanut butter, yogurt, apple sauce or additional pumpkin for serving.
