Easy Sheet Pan Chickpea Mini Pancake Dippers
These chickpea blender pancakes are the perfect gluten-free, egg-free, dairy-free toddler breakfast! Baked on a sheet pan for easy prep, they’re packed with protein, fiber, and freezer-friendly for busy mornings.
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.
Tried this recipe?Let us know how it was!