Name: Apple & Oat Baby Pancakes
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 6–8 mini pancakes
Ingredients: 90 g rolled oats; 1 large egg; 1 small sweet apple, about 100–120 g, peeled and cored, or 120 g unsweetened applesauce; 60 ml whole milk, or breast milk / formula; 5 g butter, melted; ½ tsp ground cinnamon; ½ tsp baking powder

Method

Prep the apple. If using a fresh apple, chop it into rough chunks, add to the food processor and pulse until finely minced. If using applesauce, skip to step 2.

Blend the batter. Add the oats, egg, milk, melted butter, cinnamon, baking powder and applesauce (if using) to the food processor. Blend for 20–30 seconds until smooth.

Rest. Let the batter sit in the processor bowl for 3–5 minutes so the ground oats absorb the liquid and thicken slightly.

Cook. Heat a non-stick skillet over medium-low heat; no extra butter is needed. Scoop tablespoon-sized portions into the pan, about 6–8 cm (2½–3 in) wide.

Flip. Cook for 2–3 minutes, until tiny bubbles form on top and the edges look set. Flip gently and cook for another 1–2 minutes, until golden and cooked through.

Cool and serve. Let the pancakes cool completely before serving. Cut into finger-width strips for baby-led weaning, or bite-sized squares for self-feeding.

Apples

With no banana and no sugar, the apple does all the sweetening, so pick a sweet, low-acid variety:

Royal Gala / Gala: the best year-round choice. Mild, very sweet and barely tart.
Fuji: extremely sweet and dense; blends beautifully.
Honeycrisp or SweeTango: crisp, with a clean natural sweetness.
Danish seasonal (autumn): Aroma apples (danske æbler) are naturally sweet and aromatic.

Shortcut: use 120 g of organic unsweetened applesauce (økologisk æblemos uden tilsat sukker, e.g. Salling Øko or Änglamark at Føtex) and skip the peeling and chopping.