If you’ve ever tried flipping pancakes one-handed while holding a little one, you know—it’s a whole workout. Between keeping little hands out of the batter and not burning breakfast, it can feel like one chaotic morning.
That’s exactly why I love this sheet pan version! No flipping, no standing over the stove, and you can bake an entire batch of mini pancakes all at once. Whether it’s busy school mornings or chaotic summer days when the kids are home 24/7, these Chickpea Mini Pancake Dippers are the ultimate easy-prep, protein-packed option.
They blend up in minutes, bake on a single pan, and freeze well for batching. Plus, they’re egg-free, dairy-free (if using dairy-free milk), and made with nourishing ingredients your toddler and your schedule will love.
These were inspired by my egg-free peeps out there, because truthfully I’ll go to start making something realizing I’m out of eggs and end up subbing with flax eggs. But I realized I typically always have a random can of chickpeas staring at me from the pantry, plus it’s a way to add the protein I’d be missing from the eggs. Turns out, this simple combo checks all the boxes—nutrient-dense, allergen-friendly, freezer-ready, and a big hit with little ones!
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Ingredients
- chickpeas – a great source of plant-based protein, fiber, and iron
- ripe banana – naturally sweetens the pancakes without added sugar and adds potassium + soft texture
- rolled oats – a whole grain rich in fiber and iron that naturally makes this recipe gluten-free and hearty
- milk of choice – adds moisture, use what works best for your family
- vanilla extract – adds a familiar, comforting flavor toddlers love.\
- cinnamon – a warm spice that enhances flavor without needing added sugar
- baking powder – gives the pancakes a light lift and fluffy texture without needing eggs
- Tiny Sprouts brain booster – extra omega 3 ALA & DHA, iron and prebiotic fiber to support growing brains and bodies (use code TIFF10 for 10% off at Tiny Sprouts)
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 350°F and line a sheet pan with parchment. Add all the ingredients (besides mix-ins) into a blender. Blend until smooth. Let sit for 2–3 minutes to thicken.
- Step 2: Pour batter into mini pancake rounds on the sheet pan, or spread evenly and cut into squares after baking.
- Step 3: Bake for 12–14 minutes, until set and lightly golden. Cool completely before slicing (if cutting into squares). Serve or store.
- Step 4: Pair with greek yogurt + “super sprinkles” (dye free sprinkles, hemp hearts, & Tiny Sprouts brain booster superseeds)
Hint: If the batter feels too thick, add a splash more milk. If too thin, blend in 1–2 tablespoon more oats.
Substitutions
These are naturally gluten-free, egg-free, and dairy-free (if using DF milk). Make any substitutions your family needs!
- banana substitute: use ½ cup applesauce or greek yogurt if banana isn’t your toddler’s thing
- chickpeas: you can try white or black beans
- milk: any milk works—use what’s safe and accessible for your family
- add-ins: mix in blueberries, cinnamon, or vanilla. For a chocolate version, add 1–2 tablespoon cocoa powder and a few mini allergy-friendly chocolate chips!
Variations
- chocolate chip – add 3-4 tablespoon mini allergy-friendly (if needed) chocolate chips to the batter or sprinkle on top before baking
- berry – mix in or top with blueberries, chopped strawberries, or raspberries
- cinnamon sugar – mix 1 teaspoon coconut sugar with ¼ teaspoon cinnamon and lightly sprinkle on top before baking
- banana bread – add an extra ¼ banana chopped and 1–2 tablespoon chopped dates or raisins
- pumpkin spice – sub banana with pumpkin purée and add a pinch of pumpkin pie spice
Equipment
Storage
Fridge: Store in an airtight container for 3–4 days.
Freezer: Freeze in a single layer, then transfer to a freezer-safe bag. Reheat in toaster oven or microwave.
Tiff’s Tip
Add more fun with sprinkles! Mix together:
- dye-free sprinkles for a colorful twist
- hemp hearts for texture + brain-boosting fats
- Tiny Sprouts Brain Booster for extra iron, DHA, and choline support (use code TIFF10 for 10% off your order)
Let your toddler help you shake the toppings on—making it fun gives them ownership (and they’re more likely to eat it!)
FAQ
Yes—use oat flour instead of whole oats and mash the banana and chickpeas well. The texture won’t be as smooth but still works!
Totally! Omit any added sweeteners or chocolate chips. Cut into strips for self-feeding.
They’re lightly sweet from banana, but not overly so. You can always drizzle with a little maple syrup or serve with applesauce. Or even add 1-2 tablespoon of maple syrup or honey into the batter!
Surprisingly no! The banana and oat balance it out perfectly.
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Pairing
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Recipe
Easy Sheet Pan Chickpea Mini Pancake Dippers
Equipment
Ingredients
- 1 15 oz can chickpeas drained & rinsed
- 1 ripe banana
- ½ cup rolled oats or oat flour (whole wheat can work too)
- ½ cup milk of choice
- 1 teaspoon baking powder
- 1 teaspoon vanilla optional
- ½ teaspoon cinnamon optional
- 1-2 tablespoon maple syrup optional for sweetness
- 2 tablespoon Tiny Sprouts Brain Booster omit if needed for allergies
optional mix-ins
- blueberries, diced banana, or mini allergy-friendly chocolate chips
Instructions
- Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or lightly grease.
- Add all the ingredients (besides mix-ins) to a blender. Blend until smooth and creamy.
- Pour small circles of batter onto the sheet pan (or spread into one layer and cut into squares after).
- Add any toppings or mix-ins now if using (berries, chocolate chips, etc.).
- Bake for 12–14 minutes, until set and slightly golden.
- Cool, cut, and serve! Store in the fridge for up to 4 days or freeze for 2–3 months.
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