Pear Pancakes
Many baby-led weaning pancakes are sweetened with bananas, but these pancakes use ripe pears as the base! They are the perfect finger food and freezer-friendly!
Servings: 8 mini pancakes
Ingredients
- ½ cup chopped ripe pear
- ½ cup cup old fashioned rolled oats
- 1 egg
- ½ tsp baking powder
- ¼ tsp ground cinnamon
- ½ tsp vanilla extract
- butter/oil to grease pan
Instructions
- Preheat a frying pan on medium-low heat and add in a little butter/oil.
- Blend all of the ingredients together until smooth.
- Spoon out tablespoon amounts of batter and form small circles on a greased pan to cook.
- Once bubbles begin to form, flip over the pancakes and cook for a couple of minutes on the other side.
Notes
- Use a ripe pear. A ripe pear will be sweeter, softer, and easier to blend into the batter. Avoid using a very firm, underripe pear. Measure the pear after chopping to get a more consistent pancake batter each time.
- Keep the pancakes small. Smaller pancakes are easier to flip, especially since these fruit-and-oat pancakes are naturally softer than traditional flour-based pancakes.
- Cook over medium-low heat. Cooking these over too high of heat can cause the outsides to brown before the centers have enough time to cook through.
- Give them time before flipping. Wait until the edges look set and you can easily slide a spatula underneath the pancake. Flipping too early can cause them to break apart.
- The batter may thicken as it sits. The oats will continue absorbing moisture from the pear. If you're cooking several batches, give the batter a quick stir between batches.
Nutrition
Calories: 34kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 35mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 0.4mg
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