Egg-Free Pancakes for Infants

1. 1

   Combine all of the ingredients for the batter in a container and mix thoroughly.

2. 2

   Add water, and mix lightly without kneading.

3. 3

   Pan-fry immediately.

4. 4

   (The key to making fluffy pancakes is not to mix too much, and to cook immediately.)

5. 5

   Heat a non-stick frying pan over medium heat.

6. 6

   Lower the heat, and pour in one bite-sized portion of batter at a time.

7. 7

   When nicely browned, flip them over, cover the pan and cook for 2-3 minutes to finish.

8. 8

   Try adding rehydrated raisins, hijiki, bananas, or boiled kabocha squash, sweet potatoes, carrots, and green vegetables.

9. 9

   Reduce the amount of water when adding fruits or veggies, to thicken the batter to the consistency of a pancake mix.

10. 10

    Prepare the vegetables and fruit with adequate sizes and tenderness.

11. 11

    Combine all of the powdered ingredients, put them into a zip-bag and store in the fridge for later use.

* Per serving · 4 servings · Values may vary.

No additional tips available.