These baby led weaning (BLW) protein sheet pan pancake fingers are perfect for new eaters, toddlers, kids, and adults, alike! They’re amazing first foods, great for on the go snacks, and packed with great nutrition you will feel good about serving your family.
Why are these protein pancakes good for BLW and babies starting solids?
As I discuss in my starting solids beginners guides and meal plan, I always recommend starting with finger-shaped foods so baby can easily pick it up even without having pincer grasp. These are also nutrient packed and a good source of iron and protein, which are really important for babies under 1.
Why cook pancakes in a sheet pan?
Because honestly, when you have young kids yanking at your pants and begging to be picked up, it can be really hard to expertly flip pancakes in a pan. This way you pour in the batter, smooth it out, and pop it into the oven. No babysitting the pan. No worrying about burning the first batch as you calibrate temperature. Easy peasy
Key Ingredients for these BLW Protein Sheet Pan Pancake FINGERS
Oat flour– Oats are not a major allergen so this is an ideal option if you haven’t yet tested wheat for allergies. You can make your own oat flour by pureeing rolled or quick cooking oats in the food processor. You can also make these gluten free if you choose gluten free oats.
Flaxmeal- Love the added omega 3s, fibre and protein in flax!
Cottage cheese- When pureed in the food processor, cottage cheese gets super smooth and thick like whipped cream. Look for a low sodium option if you can, but also just know that in the context of this whole recipe and how much baby is going to eat, it’s not a huge deal in my opinion.
Eggs – I like using omega 3 eggs if you can find them just as an added source of these important fats.
Bananas – This is your chance to use really nice super ripe bananas to add natural sweetness without any added sugar! I always keep ripe bananas in the freezer for making recipes like this (or these baby led weaning muffins that everyone loves).
Berries- This is to add some extra nutrition, colour and flavour.
Flavour Variations on these Protein Pancakes
The sky is the limit so add in whatever fruit or flavours your kids like. If you want to throw in some extra baking spices (ginger, nutmeg, star anise etc.) – go for it! Or you can add some cooked apple or pear for a nice fall option. You can also go tropical and throw in mango, pineapple and coconut! Switch it up to keep your kiddos guessing!
FAQ about this recipe
These are some of the most commonly asked questions about this recipe.
Can i batch prep these and freeze the PANCAKE STRIPS?
Absolutely, and I suggest that you do! I always cut these into strips, then transfer them to a baking sheet to freeze individually before transferring to a freezer bag for up to 3 months in the freezer. When you’re ready to eat, you can pull one out and thaw in the microwave for just 20 seconds or so, or fridge overnight.
Can I use yogurt instead of cottage cheese if I can’t find a lower salt option?
Yes! I have had fans and followers make these with full fat Greek yogurt instead of cottage cheese, so that is an option as well. I do find the cottage cheese is thicker, so the batter is less wet, so you may need an extra 1-2 tablespoons of flour and a few minutes extra in the oven.
Do you have other protein pancake recipes?
Yes, we love protein pancakes in our house! This is a big staple for us and I love doing them in the sheet pan because it means no flipping or babysitting the pan. Here are some recipes for protein pancakes in general:
What are your favourite pancake recipes? Have you tried making pancakes in a sheet pan yet? Leave me a comment below with your thoughts!
BLW Protein Sheet Pan Pancake Fingers
- Preheat oven to 425 F and spray a 19”x 12” baking sheet with cooking spray.
- To a large bowl, mix together the oat flour, baking powder, cinnamon, flax and salt.
- To a food processor, puree the cottage cheese until very smooth. Add that to the dry ingredients, along with the vanilla, eggs, and banana.
- Spread into the prepared baking sheet and top with berries and hemp hearts.
- Bake at 425 for 12 minutes, turning the pan around half way through the cooking period to ensure it cooks evenly.
- Cut into strips so it's easy for baby to pick up and eat.
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.