Peanut Butter Baby Pancakes
Surprise your kids with Peanut Butter Baby Pancakes – a delicious and nutritious breakfast option!
Ingredients
- ½ cup whole milk Greek yogurt
- ¼ cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup
- 1 teaspoon baking powder
- ¼ cup peanut powder
- ½ cup whole wheat flour
Nutrients Per Serving
| Calories: | 40 |
|---|---|
| Fat: | 1 g |
| Cholesterol: | 25 mg |
| Protein: | 3 g |
| Sodium: | 15 mg |
Directions
- Suggested age: 7+ months
- By Kristina La Rue, RD, CSSD
- In a blender, add yogurt and milk and blend until smooth.
- Add eggs, vanilla, maple syrup, and baking powder to blender and pulse just until mixed.
- Add peanut powder and flour to blender and blend until fully incorporated, taking care not to overmix batter.
- Heat non-stick pan over medium-low heat; coat with butter or coconut oil.
- When butter starts to bubble, pour batter into pan. Flip when surface of pancake starts to form bubbles; cook until both sides are golden; remove from heat.
- To freeze pancakes, stack pancakes with wax paper in between layers and place in freezer safe bag.
- NIAID recommends introducing peanut foods to infants as early as 4-6 months to help prevent a peanut allergy. Visit www.PreventPeanutAllergies.org for more information.
Nutrients Per Serving
| Calories: | 40 |
|---|---|
| Fat: | 1 g |
| Cholesterol: | 25 mg |
| Protein: | 3 g |
| Sodium: | 15 mg |
