Free From Pancakes for Babies and Toddlers | The Worktop

Free From Pancakes for Babies and Toddlers

This recipe for Free From Pancakes is perfect for babies and toddlers that suffer from food allergies or intolerances. This is a milk and egg free pancake recipe that can also be made gluten free. This apple and oatmeal pancake is a great finger food for babies, and can be used for baby led weaning.
Course Breakfast, Brunch, Pancakes
Special Diet Dairy Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 30 mini pancakes
Calories 21kcal
Author The Worktop


  • 2 small apples - peeled
  • 1/2 cup quick cooking oats
  • 1 tablespoon ground flaxseed meal (milled flaxseed)
  • 3/4 cup oat milk (or any other milk alternative)
  • 1/4 cup flour (use gluten-free flour for GF)
  • 1 tablespoon neutral cooking oil (we use rice bran oil)
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1-3 teaspoons maple syrup (optional)


  • In a medium bowl, using a fork, stir together the oats, ground flaxseed meal and oat milk. Set the bowl aside and allow it to sit so the oats soften a little. 
  • In the meantime, peel and grate the two apples. Add all the ingredients into the bowl and use a fork to mix everything together. The batter will be thick and chunky from the oats and apples. 
  • Heat a skillet on medium heat, and coat the skillet with a bit of oil. Using a small cookie scoop, scoop about 1/2 tablespoon of batter for each pancake. Drop the batter on the skillet, and using the back of the spoon gently spread the batter into a circle about the thickness of 3 coins. Cook for about 2 minutes, until the tops of the pancakes are starting to dry and the bottom of the pancakes are golden brown. Gently flip and lightly press down on the pancakes using the back of the spatula. Cook until the pancakes are lightly browned on the other side, about an additional 2 minutes. 
  • Remove and cool on a plate. Allow to cool before serving to little ones. You may want to cut these pancakes into strips or pieces for younger babies. 


My son is sensitive to corn, dairy, and eggs, so these are corn, dairy, and egg free pancakes. The recipe mostly uses oats, but I do use a bit of wheat flour too. You can swap out the wheat flour for gluten free flour to keep these gluten free. That’s why we call these “free from” and allergy pancakes.
We have made these pancakes with whole wheat flour, spelt flour, buckwheat flour, and a mix of flours including quinoa flour. Feel free to experiment. 


Calories: 21kcal | Carbohydrates: 3g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 5mg | Potassium: 31mg | Fiber: 0g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 0.5mg | Calcium: 19mg | Iron: 0.4mg