Step 1

Preheat a large skillet over medium-low heat.

Step 2

In a blender (I like to use a NutriBullet), combine all of the ingredients, layering in order with the wet ingredients closest to the blade (to assist with easier blending). Blend until smooth.

Step 3

Lightly grease the skillet with coconut oil or butter (I like Miyoko's). Measure out about ¼ cup of the batter for each pancake. It's normal for the batter to be somewhat thick. Just use a spoon to smooth it out into a circle. Cook for a few minutes, until the sides are firm enough to flip. Cook on the opposite side for several minutes more, until firm and golden brown.

Step 4

Serve warm topped with nut or sunflower butter. For younger babies, cut into strips lengthwise. For older babies, dice into small squares. Leftovers can be stored refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.