Pink Valentine Pancakes for Babies
If you’re looking for a fun, healthy, and baby-friendly way for your littlest eater to celebrate Valentine’s Day, check out these Pink Valentine Pancakes for Babies!
Nutrient-rich flax seeds, oats, and eggs are balanced with the mild sweetness of almond, vanilla, and cinnamon, and the soft texture is ideal for babies just learning how to chew and manage bites of solid food in the mouth.
Instead of using artificial food coloring, I love adding 2 tablespoons of 100% dried dragon fruit powder. This ingredient lends a slight sweetness and a deep burst of festive pink color, but without synthetic dyes, colorants, or flavors.
Gluten-free (and dairy-free, depending on the type of milk you choose to use - plain soy milk, plain pea milk, and hemp milk are all great options), these Pink Valentine’s Pancakes for Babies make a fiber-rich, nutrient-dense Valentine’s breakfast for the whole family - including your baby and any toddlers who are fans of Pinkalicious!
If an infant younger than 12 months will be included at the table, consider omitting the salt and maple syrup, and be aware that the recipe calls for 3 of the top 9 allergens, including tree nuts, eggs, and cow’s milk (if you choose to use it).
If you enjoy this recipe, I would be so grateful if you would rate it and leave a comment! The star ratings help my recipes reach more people. Thank you.
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Pink Valentine Pancakes for Babies Recipe
Pink Valentine Pancakes for Babies
Ingredients
- 1 cup whole milk (cow’s milk or your favorite plant-based alternative)
- 6 eggs
- ¼ teaspoon vanilla extract
- 1 cup oats
- 1 cup almond flour
- ¼ cup ground flax seeds
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- 2 tablespoons dried dragon fruit (pitaya) powder*
- ¼ teaspoon Kosher salt
- 2 tablespoons butter, ghee, or coconut oil for cooking
- Maple syrup, to taste (optional)
Instructions
- In a regular or high-speed blender*, combine all ingredients except for butter (or oil) and syrup, adding the wet ingredients into the blender pitcher first, before the dry. Blend until smooth and batter-like in consistency.
- Melt butter or oil over medium heat in a non-stick skillet. Pour batter into 3-inch circles. Cook until sides lift slightly and the batter begins to bubble. Flip and cook until golden.
- Remove from heat, cut using a heart-shaped cookie cutter, and serve warm, garnished with optional maple syrup.
Notes
- Infant Feeding Notes: If an infant younger than 12 months will be included at the table, consider omitting the salt and maple syrup and be aware that the recipe calls for 3 of the top 9 allergens, including tree nuts, eggs and cow’s milk (if you choose to use it).
- Storage Notes: Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Nutrition Facts
Calories
468Fat
31 gSat. Fat
8 gCarbs
30 gFiber
8 gNet carbs
22 gSugar
8 gProtein
21 gSodium
242 mgCholesterol
253 mg
