Nothing could have prepared me for how much work feeding an infant would be. Perhaps I made life more difficult by going the Baby Led Weaning route, but at the time {6 months} it felt like the right approach. Five months later {at 11 months} I couldn’t be happier that we toughed out the messes and the meal prep. Fixing Ezra’s meals for the week is still a ton of work, but I’ve come up with a few “go to” recipes that make it easier. And seeing how independent of an eater he is just lights me up. His fine motor skill development and appetite for textures and flavors are pretty incredible.
I created this Green Pancake recipe as a solution for weekday breakfasts. I wanted a meal that was packed with nutrients, sized/textured for self-feeding, and easy to make in bulk then freeze. I’ve been modifying this pancake recipe in some form over the past decade – it’s wonderful!
I use a cookie scoop to make baby-sized green pancakes. I keep a few in the fridge for the current week and store the rest in the freezer for future breakfasts. I’m guilty of snacking on a few green pancakes here and there too!
ArrayGreen Pancakes
By Published: January 5, 2020
- Yield: 30 pancakes (15-30 Servings)
Nothing could have prepared me for how much work feeding an infant would be. Perhaps I made life more difficult by going the Baby …
Ingredients
- 1 cup whole milk or almond milk
- 2 tablespoons white vinegar or apple cider vinegar
- 1 cup all purpose flour or gluten free all purpose flour
- 1/3 cup almond meal
- 3 tablespoons ground golden flax or regular ground flax
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons butter or coconut oil
- 2 eggs
- 1 cup frozen spinach or fresh spinach
- 1/2 cup frozen strawberries or fresh strawberries
Instructions
- Pour milk and vinegar into a large measuring cup.
- Mix dry ingredients into a large bowl.
- Pour milk, eggs, spinach, and strawberries into a high powered blender and blend until spinach and strawberries are pulverized.
- Add milk/veggie mixture to the dry ingredients and stir until well mixed.
- Add butter and stir until well mixed.
- Heat non-stick pan over medium to medium low heat (depending on oven).
- Spray pan with cooking oil {we use avocado oil} and use cookie scoop to pour small pancakes on pan.
- When pancake edges begin to look cooked, flip pancakes.
- Serve immediately or let cool before putting in a bag to freeze. Enjoy!
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