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Apple Pancakes for baby-led weaning & toddlers

Apple Pancakes for Baby-led Weaning & Toddlers

Apple Pancakes are great for baby-led weaning, as a finger food or for toddler's breakfast or snack. Easy, delicious and nutritious.
Course Breakfast, Snack
Cuisine American, Baby Food, Toddler Recipe
Fridge Life? 3 days
Freezable? 3 months
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10 pancakes
Calories 27kcal
Author Dora


  • 1 apple medium-sized
  • 1 egg
  • 2 tbsp wholewheat flour
  • 2 tbsp rolled oats
  • 2 tbsp whole milk
  • olive oil for cooking (or coconut oil)


  • Peel the apple, cut it into smaller pieces and place in a blender (you don't have to peel it for children older than 8 months).
  • Add all the other ingredients and blend until a smooth batter is formed. If the batter is too loose add a little bit more flour (spoon by spoon). The batter should be slightly thick, able to pour but not runny.
  • Heat a pancake pan over medium heat.
  • Once the pan is hot, add a bit of olive oil so that it barely greases the pan.
  • Using a tablespoon, scoop the batter from the blender and place over the pan. Repeat until you have the full pan covered (probably around 4 pancakes).
  • When you see the batter firming around the edges and lifting a bit of the pan, flip them over (after about 2 minutes).
  • Bake for another minute or two, based on the strength of the heat.
  • Transfer to a plate to cool before serving.


Batter consistency. If the batter is too loose add a little bit more flour (spoon by spoon). The batter should be slightly thick, able to pour but not runny. The batter consistency will depend on the size and type of apple you are using. 
Choose the perfect pan. If possible, make sure you are using a non-sticky (non-toxic) pancake pan for these pancakes. This way you will only need a minimum amount of oil to grease the pan and the pancakes will bake more quickly and evenly. And be easier to turn. 
Know your pancake size. You want to make sure to make the pancakes just as big and as thin enough so that they are perfectly baked from the inside but not overbrowning on the outside. I've found with this batter that the perfect amount is taking one tablespoon and carefully arranging on a pan - evenly and as thinly as you can.
Don't overuse the oil. If you have a perfect pancake pan, you will only need a slight amount of oil to grease it. I've recently switched to using olive oil for baby and toddler pancakes because I only use small amounts and you can't really taste or smell it. But the health benefits are far better than of coconut oil. And I only need a small amount. If you add too much oil the pancakes will be too greasy and sometimes even soggy and there is a large possibility you child won't want to eat them.
  • Fridge – in an airtight container for up to 3 days.
  • Freezer – if you think you will be defrosting them individually then place them one on top of the other and separate with parchment paper and then in an airtight container. Once defrosted, use within 24 hours.
Reheating from frozen
  • Reheat in the oven at 180°C / 350°F for about 5-10 min
  • Reheat in toaster for 1 min
  • Reheat in microwave for about 15 sec (depending on the microwave)


Serving: 1pancake | Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 8mg | Potassium: 39mg | Fiber: 1g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg