Little Pumpkin Protein Pancakes for Little Sprouts
Servings: 24 Mini Pancakes
Calories:
Try these baby-friendly Pumpkin Protein Pancakes made with pumpkin puree, plant milk, and a healthy Kodiak-style mix. Perfect for toddlers, meal prep, and your Little Sprouts collection at PLANTifull Fare.
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Equipment
- Non-stick skillet or griddle
- Mixing bowl and wooden spoon
Ingredients
- 1 cup Kodiak-Style Protein Pancake Waffle Mix Not available at your grocer? See recipe notes for a DIY recipes.
- ⅔ cup formula or plant-based milk
- ½ cup pumpkin puree
- ¼ cup unsweetened applesauce
- 2 tablespoon maple syrup or agave or coconut sugar
- ½ teaspoon cinnamon or pumpkin spice mix
- pinch salt optional
Instructions
Make the batter
- In a mixing bowl, stir together the pureed pumpkin, maple syrup, applesauce, pancake/waffle mix, cinnamon (if using), and liquid. Mix until a thick but spoonable batter forms.
- If the batter is too thick, add more liquid 1 tablespoon at a time until it reaches a pourable consistency—thicker than cream but looser than dough.
Cook the pancakes
- Preheat a nonstick skillet or griddle over medium-low heat and lightly grease if needed. Drop small spoonfuls of batter (about 1 tablespoon each) onto the skillet. Cook for 2–3 minutes per side, or until golden brown and cooked through.
- Adjust the heat as needed to prevent over-browning.
Serve
- Allow the pancakes to cool to a safe temperature before serving. For toddlers or babies, break into bite-sized pieces.
Notes
DIY Kodiak-Style Protein Pancake and Waffle Mix (Vegan-Friendly)
This mix is easy to customize—try swapping oat flour for buckwheat or adding a touch of spice. It’s a great way to keep wholesome, protein-packed breakfasts just a scoop away!
DIY Kodiak-Style Protein Pancake Mix Version 1
Ingredients Makes about 1 cup of mix
- 1 cup oat flour
- 1 tablespoon vegan vanilla protein powder
- 1 teaspoon baking powder
- 1 teaspoon flaxseed mea
- Pinch of salt
- 2 cups whole wheat flour
- 1 cup oat flour (or finely ground rolled oats)
- 1 cup plant-based protein powder (unflavored or vanilla)
- 2 tbsp ground chia seed
- 1 tbsp baking powder
- 1 tsp baking soda
- ½ tsp salt (optional)
- 1–2 tbsp coconut sugar or maple sugar (optional, for a hint of sweetness) (optional)
- 1 cup dry mix
- ¾ cup non-dairy milk (add more as needed for consistency; reduce to ½ cup if adding ¼ cup beet puree)
- ¼ cup unsweetened applesauce or mashed banana
- ½ tsp apple cider vinegar or lemon juice (to activate leavening)
- Optional: splash of vanilla or pinch of cinnamon
- Make the mix: In a large bowl, whisk all dry mix ingredients until well combined. Store in an airtight container in a cool, dry place for up to 2 months.
- To cook pancakes: Combine 1 cup of dry mix with the wet ingredients listed above. Stir until just combined (don't overmix). Let batter sit for 5 minutes to thicken.
- Cook: Heat a nonstick skillet over medium heat. Pour batter onto the skillet in small rounds and cook until bubbles form, then flip and cook until golden brown on both sides.
