Baby Potato, Broccoli, and Oat Mini Pancakes

Add-Ins and Substitutions

If you want to swap out the baby potatoes in your mini pancakes, consider sweet potatoes or butternut squash. These ingredients make excellent alternatives. They add natural sweetness and a creamy texture. Cauliflower, when steamed and mashed, offers a light, neutral base. Cooked millet or quinoa can bring a slightly nutty flavor. They also provide extra protein.

For the broccoli, grated zucchini or finely chopped spinach provide a mild, fresh green element. Kale adds a heartier texture. It pairs well with oats. You can try grated carrot for a touch of sweetness. It also adds bright color. Toss in some peas for little bursts of flavor. These substitutions keep the pancakes delicious, nutritious, and versatile to suit your taste or what you have on hand.

Storing

Store in an airtight container in the refrigerator for 3 days or freeze for up to 2 months.

Nutrition 411

Broccoli is low in digestible carbs but provides a decent amount of fiber, which promotes gut health and may reduce your risk of various diseases. Broccoli is high in many vitamins and minerals, including folate, potassium, manganese, and vitamins C and K1. It is high in many plant compounds that have been associated with health benefits, especially sulforaphane and isothiocyanates which may protect against various types of cancer. What’s more, this vegetable may help lower cholesterol and boost eye health (trusted source). Broccoli contains goitrogens, which are compounds that may impair thyroid function if consumed in large enough quantities (Trusted Source). However, because cooking broccoli can destroy the enzyme responsible for activating goitrogens, this shouldn’t be a concern unless you consume raw broccoli in excessive amounts (Trusted Source).

Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium, and manganese. Their nutrients can vary depending on the type of potato and cooking method. Potatoes contain antioxidants, which may reduce the risk of chronic disease. Potatoes contain resistant starch, which may improve blood sugar control, digestive health, nutrient absorption, and satiety. Studies show that potatoes can increase satiety and decrease hunger, thanks to their fiber content and high density. (Trusted source.)

Oats (and Oat Flour) is mostly starches and fiber. Oats pack more protein and fat than most other grains and are a good source of beta-glucan, a unique, soluble fiber linked to multiple health benefits. Oats also offer high amounts of many vitamins and minerals, such as manganese, phosphorus, copper, B vitamins, iron, selenium, magnesium, and zinc. They are the only dietary source of powerful antioxidants called avenathramides. They also contain ferulic acid and phytic acid. Oats offer many potential benefits, including reduced cholesterol and blood sugar levels. They are very filling and naturally gluten-free — but may be contaminated with glutenous grains. (Trusted source.)

Baby Potato, Broccoli, and Oat Mini Pancakes

Donna Spencer

Enjoy this nutritious plant-based forward meal featuring steamed potatoes, broccoli, and oat flour to make soft mini pancakes. Baby-friendly lunch or dinner made without eggs, oil, salt, or dairy. Naturally hardy and packed with nutrients, these soft pancakes blend mashed potato, broccoli, and oat flour for a perfect first food for babies learning to self-feed. A perfect recipe for toddlers, baby-led weaning, or healthy toddler meals.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Dinner, Lunch, Main Course

Cuisine American

Servings 10 1½ inch pancakes

Calories

Ingredients

  

1x2x3x

• ▢ ½ cup mashed steamed or baked potato (110g or 4 oz.)
• ▢ ½ cup minced steamed broccoli (60g or 2 oz.)
• ▢ ¼ cup oat flour
• ▢ 2 tablespoons water formula, or breastmilk (29ML or 2 oz.)
• ▢ ½ teaspoon baking powder aluminum-free, optional
• ▢ ½ teaspoon ground onion powder optional

Instructions

 

• Start with 1/2 cup of mashed potatoes—either leftovers or freshly made using a recipe of your choice or the recipe below.

  If making mashed potatoes from scratch, boil 1 small potatoes until soft, then mash with 1–2 tablespoons of unsweetened non-dairy milk, formula, or water to create a smooth base.
• Steam the broccoli until tender. Mince it very fine.

Mix the Batter

• In a medium bowl, combine the mashed potato, minced broccoli, oat flour, baking powder (if using), and onion powder (if using).
• Add water, formula, or breastmilk to moisten the batter.
• Stir until a thick, soft batter forms. If the batter is too thick, add a tiny splash more liquid to loosen it slightly — it should be spoonable but hold its shape.
• Heat a nonstick skillet or griddle over medium-low heat.
• Drop small spoonfuls (I like to use a 1 tablespoon measuring spoon) of batter onto the skillet to form mini pancakes.
• Cook for 2–3 minutes on each side, flipping carefully, until golden brown and cooked through.

Cool and Serve

• Allow pancakes to cool to a safe temperature before serving.
• Break into bite-sized pieces if needed for babies (6+ months and up) or toddlers.

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Notes

• These pancakes freeze well — let them cool completely before freezing in a single layer, then store in a freezer-safe bag for up to 2 months.
• Great for baby-led weaning, toddler meals, or healthy on-the-go snacks!

Keyword broccoli, Little Sprouts, oats, potatoes