As your baby grows older, you can see that he is starting to exhibit his own distinctive personality. He may start showing certain marked preferences, especially when it comes to food! Some of these may go away in time, while some may stick. Since we’d all like our kids to grow up enjoying their vegetables just as much as their burgers, it makes sense to start young! Today’s recipe is one such attempt to make your baby a greens-lover – Spinach oat pancakes! The beautiful green color, the nutrition of spinach, banana and oats along with an easy to eat texture – what more could a Mom ask for?
Spinach Oat Pancakes Recipe for Babies
Ingredients:
- 1 ½ bowl quick cooking oats
- 2 cups fresh spinach
- 1 over ripe banana
- Oil for making the pancakes (optional)
Method:
1. In a grinder jar pulse the oats to powder.
2. Add washed spinach leaves and tender stems along with over ripe banana to the same grinder jar.
3. Pulse 3-4 times, to get a smooth batter. Add water as required. The batter should be not very runny, nor too thick. It should resemble a dosa batter.
4. Heat a non-stick pan. Drizzle some oil.
5. Put a ladle full of batter in the center and allow to spread. You may flatten it slightly with the back of the ladle. Do not spread much.
6. Cover and cook. The pancake will rise a little.
7. Flip the pancake when light bubbles start to form. Cook the other side uncovered.
8. Make all the pancakes similarly. Serve warm with some honey or as it is.
As you can see, these Spinach Oat pancakes are gluten free and vegan. It is also salt, sugar and egg-free, with the banana acting as both as an egg substitute and as a natural sweetener. This can be given to babies after 9 months of age. The bright green will also make these appealing to older kids, and you can serve it with honey to make it more interesting!
- 1 ½ bowl quick cooking oats
- 2 cups fresh spinach
- 1 over ripe banana
- Oil for making the pancakes (optional)
- In a grinder jar pulse the oats to powder.
- Add washed spinach leaves and tender stems along with over ripe banana to the same grinder jar.
- Pulse 3-4 times, to get a smooth batter. Add water as required. The batter should be not very runny, nor too thick. It should resemble a dosa batter.
- Heat a non-stick pan. Drizzle some oil.
- Put a ladle full of batter in the center and allow to spread. You may flatten it slightly with the back of the ladle. Do not spread much.
- Cover and cook. The pancake will rise a little.
- Flip the pancake when light bubbles start to form. Cook the other side uncovered.
- Make all the pancakes similarly. Serve warm with some honey or as it is.