Spinach & Corn Mini Pancakes (Savory Bites!)
Soft and savory mini pancakes packed with spinach and sweet corn, perfect for little hands and introducing new flavors. A great finger food for babies and toddlers!
Ingredients
- 1/2 cup fresh spinach, finely chopped (or thawed frozen spinach, drained and finely chopped)
- 1/4 cup canned or frozen sweet corn kernels (no salt/sugar added, rinsed if canned, thawed if frozen)
- 1 small egg
- 2 tablespoons all-purpose flour (or whole wheat flour, or gluten-free blend)
- 1 tablespoon milk or water (plus more if needed)
- 1 teaspoon olive oil or unsalted butter
Instructions
Gather all ingredients and equipment: spinach, corn, egg, flour, milk/water, oil/butter, mixing bowl, non-stick pan, spatula, measuring cups/spoons.
Finely chop the spinach. If using frozen spinach, ensure it's fully thawed and squeeze out any excess water before chopping.
If using canned corn, rinse it well under cold water. If using frozen corn, thaw it completely. Roughly chop the corn kernels if they are large.
In a mixing bowl, crack the egg and whisk it lightly with a fork or small whisk until the yolk and white are combined.
Add the flour to the bowl with the whisked egg. Stir well until a thick batter forms. It might be a bit lumpy at this stage.
Add the finely chopped spinach and corn kernels to the batter. Mix gently until the vegetables are evenly distributed throughout the batter.
Check the consistency of the batter. It should be spoonable but not too runny. If it's too thick, add milk or water, one teaspoon at a time, until it reaches the desired consistency.
Heat a non-stick pan over medium heat. Add the olive oil or a small pat of butter and spread it evenly across the surface of the pan.
Once the pan is heated, drop tablespoon-sized portions of the batter onto the pan, leaving some space between each pancake. Gently flatten each portion slightly with the back of the spoon.
Cook the pancakes for about 2 minutes on each side, or until they are lightly golden brown and cooked through. Flip gently with a spatula.
If the pancakes are browning too quickly, reduce the heat to medium-low. Ensure the egg is fully cooked in the center of the pancake.
Once cooked, transfer the pancakes to a plate lined with paper towels to cool slightly.
Let the pancakes cool slightly before serving. Cut into smaller strips or pieces if needed, depending on the child's age and chewing ability.
Serve immediately or store in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Safety Notes
- Adult supervision required for all steps, especially cooking on the stovetop.
- Ensure the pancakes are cooled sufficiently before serving to prevent burns.
- Cut pancakes into age-appropriate sizes to prevent choking hazards.
- Check for any allergies or intolerances before serving.
- Ensure spinach is finely chopped to prevent choking.
- Monitor child closely during feeding.
Nutrition (per serving)
Calories: 35 kcal per pancake
Protein: 1.5g
Carbs: 4g
Fat: 1.5g