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Green Baby Cakes
These pancakes are made from very few ingredients and are a staple in our home. Sneaking pureed veggies in is easy, and changes the color of the pancakes!
Prep Time: 00:15
Cook Time: 00:05
1/2 cup oat flour (gluten free if needed)
3/4 cup liquefied ripe banana (about 2 average size bananas)
1/3 cup pureed peas
water as needed to thin
1Blend oat flour, banana and peas. Add water, a tablespoon at a time, if needed to thin out batter. Ideally batter should be thicker than a soup, thinner than oatmeal- more like a gravy.
2Pour pancakes onto a heated skillet over medium heat. Once pancakes begin to bubble, they are ready to flip. Cook about 2 minutes on each side.
3Enjoy hot or move to a cooling rack.
4To freeze, first let pancakes cool completely on a wire cooling rack so they do not get soggy. Next, lay them on a nonstick reusable mat. I use a cutting mat or a child's place mat! Be sure the pancakes are not touching each other. Put mat in freezer for a few hours. Once frozen, slide the pancakes off the mat into a freezer safe container for storage. Since you froze them first on the mat, they will not stick together in the container! You can quickly grab and defrost on the go!
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