I’m calling these “baby pancakes”, but I’d totally eat them, too. They’re great for baby led weaning and early eaters because they’re big enough to pick up, they’re soft enough to chew easily when you’re short on teeth, they’re healthy, they freeze really well and they’re even vegan friendly. I keep a stash of these in the freezer and pop one in the toaster when we’re ready for breakfast. Knox loves them.



1.5 cups cooked quinoa

2/3 cup almond milk (or milk of your choice)

1/3 cup almond flour

1.5 Tbsp coconut oil

2 flax eggs (or regular eggs if you’d prefer)

Handful of blueberries and raspberries



Mix all ingredients except berries in a large bowl. Grease a skillet with coconut oil and heat over low-medium heat on the stovetop. Scoop the mixture onto the skillet and spread evenly, using one large spoonful for each palm-sized pancake. Sprinkle berries on top. Cook until the pancakes are lightly browned and no longer gooey.


These are so, so easy to customize – add berries, dates, nut butters, coconut flakes, chocolate chips, anything you’d like!

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