I bought a bunch of serenity kids purees when they were on sale and we did a lot less outings than I was anticipating and he happened to be a decent eater at home. So I needed a way to use them up, so I decided to try to use a pancake mix with an added puree instead of the liquid and it worked well and my son ended up liking them even with nothing on them. Now he very rarely even eats them heated up, just straight out of the fridge as a hand held snack.
Pancakes made with my coconut flour/protein mix (coconut flour will brown more that almond flour)
Pancakes made with Birch Benders Pancake Mix
I have used several different purees and pancake mixes and so far everything has worked. I mostly use the veggie and protein pouches for the pancakes but I'm guessing you could use savory ones as well, you just may want to add some spices or extracts to mask the savory flavor. Or keep it savory and serve it for dinner with different dips or sauces. I've used up to 2 packets with 1 cup of dry mix and an egg with enough water or milk to make it the right pancake batter consistency. I've tried without the egg and it has made a really wet pancake that never really got solid in the middle. I've also used one puree packet and a mashed ripe banana plus an egg and it has worked also. So there are many ways you can make these. Even is you don't have pouches and just a ripe banana, I'm sure that would work. Also if you just have pumpkin puree on hand to use up that would work.
For the pancake mix I've tried 3 different mixes. Simply Mills Almond protein mix, birch benders paleo mix and my own low carb, gluten free pancake mix. Since this works with all gluten free mixes, I'm sure it would work with a regular pancake mix as well. Even though the Birch Benders mix doesn't call for an egg, I found out that you still needed one to make the pancakes come out well. I'm not sure if that would be the case with regular not gluten free mixes, it might have something to do with the lack of gluten in the mixes I use for the reason I needed egg. I prefer the Simply Mills ingredients but the Birch Benders is quite a bit cheaper. The cheapest way is to make your own mix which once you have the ingredients you can make a lot of pancakes.
I usually make a 1 cup dry mix batch and I get 15 small pancakes which last my son a week. I cook them all, let them cool flat on a plate, then place in Tupperware to keep for the week in the fridge. You can also lay flat on parchment paper and freeze then transfer to a ziplock bag to have ready in the freezer. To reheat the refrigerator ones I just microwave on 50% power for about 30-45 seconds. For the frozen you may need a bit longer or you can throw them in a toaster oven to thaw gently and they would get a little crispy on the outside. Serve with butter and/or maple syrup, my son eats them plain and cold now but I have added yogurt, jam or peanut butter on top at different points and he always ate them.
Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.
Birch Benders Paleo Pancake Mix-https://amzn.to/4hNeGie (I found it cheaper on Thrive Market)
Simply Mills Almond Flour Pancake Mix- https://amzn.to/3YuS8Kc (Cheaper on Amazon than Thrive)
Simply Mills Almond Protein Pancake Mix- https://amzn.to/3NXZt08 (Cheaper on Amazon than Thrive)
Isopure Unflavored whey protein isolate- https://amzn.to/2Saz1q9
Blue Diamond Almond Flour- https://amzn.to/4enspu3
Coconut Flour - https://amzn.to/3shHjuu (I prefer Great Value Brand)
Anthony's Xanthan Gum -https://amzn.to/3VAmhWQ
Silicon spatulas- https://amzn.to/3u8rQNw
Silicon whisks- https://amzn.to/3ujOMtn
Scale - https://amzn.to/339tsKN
Pyrex measuring cups - https://amzn.to/2QIcd0J
Mixing bowls- https://amzn.to/32ZZclx
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Toddler Pancake "Recipe"
1 Cup Pancake Mix
4-8oz of a Puree/Smashed banana
1 Egg
Spices or extracts-Optional
Enough Water or Milk to make a thick batter
Instructions:
Measure 1 Cup mix into a bowl, add the puree and 1 egg and mix with a whisk
Add water or milk a little at a time until it is a thick batter, preheat skillet on medium heat and butter or spray with nonstick cooking spray
Once the batter had sat for a bit, if using a gluten free mix, you may need to add more liquid because almond and coconut flour takes a few minutes to thicken the batter
Add more water or milk if needed to make a thick batter and whisk until smooth
Once pan is hot and butter is bubbly, using a 1/4 Cup measuring cup, pour a small amount onto the pan and smoosh and spread out the batter a bit until even, repeat to fill the skillet
Let cook until set around the edges and bubbles form on top and pop
Flip and cook for another minute until they are soft but no longer feel gooey in the middle and are browned on the other side, transfer to a plate to cool a bit before giving to your toddler
May need to reduce heat once the first batch is done and pan is sufficiently heated all around
Make the rest of the pancakes and let cool before transferring to the refrigerator, if freezing place on a parchment lined sheet pan in a single layer and freeze then transfer to a ziplock for heating later
Mix I make myself that works also
30g/1 Packed Scoop Whey Protein Isolate
15g/2 Tbs. Coconut Flour (can use 3x Almond Flour)
1 1/2 tsp. Baking Powder
1/8 tsp. Xanthan Gum
1 tsp.-3 tsp. Sweetener (optional)
2 Tbs. Oil
1 Egg
4oz./1/2 Cup Smashed Banana or Puree
1 tsp. Vanilla (optional)
Enough Water or Milk to make a thick batter
Instruction:
1. Mix the dry ingredients together in a bowl then mix the wet ingredients together exept the milk/water in another bowl
2. Add the wet to the dry and mix well add enough milk or water to get a thick pancake batter then follow the directions above for cooking and storing
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