Baby Pancakes

Kelly at http://www.questforrealfood.com/ asked about the baby pancakes with fruit and/or veggie purees mixed in and here's my response via a comment to the post "The Baby Made Me Do It".

Hi Kelly, I'll email you also, but here is the recipe I found for anyone who is interested. In a later post, I discuss how this recipe has no eggs in it since babies are not supposed to eat egg whites until after they are 1 year old. It comes from a book "You Won't Believe It's Vegan!" by Lacey Sher and Gail Doherty. You can substitute the fruit/nuts in the recipe for any of your fruit or veggie purees and you can always use more of the puree, it will just be more potent. I figure more fruits and veggies is better anyway! Use these for older kids too to sneak in fruits and veggies that they turn their noses up at.

Tiffany's Pancakes (Yeild: 16 large pancakes)
2 cups unbleached all-purpose flour
1/2 tsp. sea salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 cup water
1/4 cup canola oil (I've recently heard that canola oil's not so good for you, so I'm sure you can substitute an even healthier oil instead, but we have to use our huge bottle up anyway)
1 1/2 cups vanilla soy milk (I used So Delicious coconut milk since that's what we had on hand and it worked just as well)
1 tsp apple cider vinegar
1 tsp vanilla extract
3/4 cup chopped fruit or nuts (this is where I put my puree)
Safflower oil, for the griddle
Vegan margarine, for serving
Maple syrup, for serving

Preheat the oven to 250 degrees.
1) Into a large bowl, sift the flour, salt, baking soda, and baking powder.
2) In a medium size bowl, combine the water, oil, soy milk, vinegar, and vanilla, and whisk until thoroughly combined.
3) Add the wet ingredients to the dry, and whisk until all the lumps are gone. Using a rubber spatula, fold in the fruit or nuts.
4) Oil a griddle wiht the safflower oil and heat over medium heat.

Enjoy!