WHOLESOME BLUEBERRY SHEET PAN PANCAKES FOR BABY + TODDLER (ALLERGY-FRIENDLY)

Age: 9+ months Flour: you can also use 1 cup of whole wheat flour and 1 cup of white wheat or all-purpose flour.  Fruit Add-Ins: feel free too add in any chopped fruit your family prefers – strawberries, blackberries, apples, raspberries or even pineapple. Freezer-Friendly: if you have any extras, you can place the cut pancakes into a freezer safe zip-lock baggie or stasher bag and freeze. To reheat, simply microwave for 20 second increments until just warm. ALLERGY RECOMMENDATIONS Flour: you can definitely use a 1:1 gluten free flour blend in place of the white wheat flour in this recipe. Eggs: you can use flax eggs in this recipe instead of the real eggs if needed. Milk: you can use any plant based milk you prefer – almond, coconut, hemp, etc. Nutrition Serving: 1square | Calories: 95kcal | Carbohydrates: 14.3g | Protein: 3.6g | Fat: 3.1g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 57mg | Potassium: 189mg | Fiber: 1.9g | Sugar: 2.7g | Calcium: 68mg | Iron: 1mg

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees. Line a 10×15 sheet pan or 9×13 baking pan with parchment paper and spray well.

Step 2

In a medium bowl, mix together the flour, baking powder, cinnamon and salt.

Step 3

In a another medium bowl, whisk together the milk, applesauce, eggs, oil and vanilla extract.

Step 4

Add the wet ingredients to the dry ingredients and mix until just incorporated.

Step 5

Pour the pancake batter onto the sheet pan and sprinkle the blueberries on top.

Step 6

Bake for 13-15 minutes or until just browned. Let cool slightly and then cut into bars.