Tag Archives: baby food recipes

Little Punkin Pancakes

Did you guess what I made with our neck pumpkin? (Pumpkin soup sounds heavenly, but not this time!)
We made this guy into pumpkin pancakes!

Since little man is nearing toddlerhood and starting to eat table food along with us, I’m finding myself even more conscious of texture, ingredients, and nutrient value than I was before. He’s really insistent on trying what’s on my plate, so I want to make sure my plate is filled with something that’s good for both of us! Pancakes are not usually the first thing to come to mind when I’m thinking “healthy,” but the size and texture just really fit the bill right now.
I really have no desire to buy him prepackaged pancakes from the freezer aisle, so I made these seasonal yummies! Who wants a plain old pancake when you can pack it full of fresh, nutrient-rich pumpkin!?

I love this recipe because it’s made with fresh pumpkin (no cans!) and spices, and no sugar is added. The mild yet spiced flavor pairs perfectly with some pure maple syrup or, in our case, some organic applesauce for just a touch of sweetness.
It’s also really easy, and makes about a million baby-sized pancakes that can be frozen (between sheets of waxed paper.)
(Or, you can make half a million baby pancakes and a few big ones for Mommy and Daddy!)
I looked through all my pancake recipes to find some suitable ratios, but the end result is an original, so I’m calling it:
Little Punkin Pancakes :D
  • 1 3/4 cups whole wheat flour
  • 1 T baking powder
  • 2 tsp cinnamon
  • 2 eggs
  • 1 cup pureed pumpkin*
  • 1 tsp vanilla
  • 2 cups milk
  • 3 tbsp canola oil

Sift all dry ingredients together in a bowl.

In a separate bowl, beat eggs, pumpkin and vanilla. Add milk and oil and beat until smooth.

Add liquid mixture to dry mixture.

Blend until no lumps are left.

Spoon onto hot griddle (1/8 cup for little pancakes, 1/4 cup for large pancakes.) Watch until bubbles form and edges of pancake look dry; flip. Leave on griddle until cooked through. Transfer to a plate; serve warm with syrup or applesauce.

*While some pumpkins can be very fibrous, neck pumpkins work well for pies and recipes like this one. Choose one with a loooong neck. Wash pumpkin, then split and lay in a baking dish, cut side down, with about an inch of water. Roast until soft throughout. Let cool, then scoop flesh out with an ice cream scoop and puree. Easy!

*Next time? 1/2 pumpkin, 1/2 banana, and coconut milk instead of the moo.


What’s your favorite pumpkin recipe?

Your favorite toddler recipe?


Filed under Parenting & Family, Recipes & Food

Garden Pea Puree!

The last day of my 3-day mini vacation and it’s going to RAIN? So not cool.

Oh well. I decided to savor every minute of my day off with my boy anyway. First, I savored this cup of Granbiotics vanilla almond granola with So Delicious coconut milk, a few cranberries and half a nanner. I think I may have started a new love affair with coconut milk. It’s SO good (swoon-worthy even), and I love that it’s vegan and high in B12.

Don’t worry almond milk, I still love you and I always will…

The other half of the nanner found it’s way into a much smaller tummy. I’ve SO been looking forward to sharing food!

I felt like carrot casserole (funny, you don’t look like a carrot casserole:D ) Unfortunately, the carrots weren’t quite ready…

But the PEAS were! Woohoo! Some wouldn’t be so excited, perhaps, but me? I’m stoked to make Garden Pea Puree!

I shelled these bad boys and steamed them until soft in my (broken) steamer. 

I then pureed them in my little puree machine, which I proceeded to break. Looks like I’ll be investing in a better food processor even sooner than I thought! :(  The last step was pushing them through my strainer to remove any pieces that didn’t puree. Once your baby is past stage one foods, this step really isn’t necessary anymore.

The little bit I had time to pick yielded 4 servings when mixed with just a little water, 3 of which I put into one of my KidCo. BPA-free baby food freezer tray for another day (I have the food mill, too, but we’re not quite there yet.) I left the puree a little thick so I could thin it out with breastmilk before serving each cube (purees freeze better without the milk…save that for later, when you’re getting ready to serve.)

This puree turned out a rad shade of green! Can you tell by this little face that it tasted pretty good, too? 

Next time, we make the BIG BATCH!

Since Mommy and Daddy have a slightly bigger appetite, and lots of fresh produce to use up, we ended up with a bit of a hodge-podge for dinner  (My favorite! I’m so laid back and unstructured like that, you know... ;) )

A little too yellow, perhaps, but super good with a super short ingredients list! Fresh corn, broccoli from the garden, Low & Slow white sweet potatoes, a yellow tomater, and a few tiny chicken tenderloins. (I ended up giving mine to the husbo…just wasn’t feeling the chix.) Oh yeah, and salt, pepper, garlic and olive oil. That’s it.

What color is your food?

A full day of healthy foods and baby snuggles. Rain or no rain, it doesn’t get much better than that.


Do you make or plan to make homemade baby food? What is your favorite recipe?

What is your favorite pea recipe? I need LOTS!


Filed under Home & Garden, Parenting & Family, Recipes & Food, The Everyday