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Toddler Breakfast

Black Bean and Amaranth Protein Pancakes with Mild Vanilla

By TinyTummyTreats Editorial TeamPublished May 2, 2026 | Updated May 11, 2026
International 25 mins easy-to-makewhole-grainssoft-texturequick-prepbalanced-nutritionfinger-food-friendlymake-aheadlunchbox-friendly

Black Bean and Amaranth Protein Pancakes with Mild Vanilla with measured ingredients, 25-minute timing, 8-serving yield, and step-by-step instructions for toddler meals, snacks, and family cooking guidance.

Black Bean and Amaranth Protein Pancakes with Mild Vanilla
Prep 10 min
Cook 15 min
Total 25 min
Servings 8
Difficulty easy
Cuisine International

Recipe Details

Prep10 min
Cook15 min
Total25 min
Servings8
Difficultyeasy
CuisineInternational
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Ingredients

Servings 8
  • 1 cup cooked black beans (rinsed and drained)
  • 3/4 cup amaranth flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup unsweetened oat milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon ground flaxseed
  • 3 tablespoons water
  • 1 teaspoon maple syrup (optional)
  • for cooking coconut oil or vegetable oil
Iron Rich Black Bean Amaranth Protein Pancakes Mild Vanilla ingredients image for TinyTummyTreats
Iron Rich Black Bean Amaranth Protein Pancakes Mild Vanilla ingredients image for TinyTummyTreats

Instructions

  1. Prepare the flax egg by mixing 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Let it sit for 5 minutes to thicken.
  2. In a blender or food processor, combine the cooked black beans, amaranth flour, baking powder, oat milk, vanilla extract, maple syrup (if using), and the flax egg mixture. Blend until the batter is smooth and slightly thick but pourable. If too thick, add a little more oat milk, one tablespoon at a time.
  3. Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with coconut or vegetable oil.
  4. Pour about 1/4 cup of batter per pancake onto the skillet, spreading gently if needed. Cook for 2-3 minutes or until bubbles form on the surface and edges look set.
  5. Flip carefully and cook for another 2 minutes or until cooked through and golden brown.
  6. Transfer pancakes to a warm plate. Repeat with the remaining batter, re-greasing the pan as needed.
  7. Allow pancakes to cool slightly before serving to toddlers. These can be served plain or with a small spread of fruit puree or unsweetened yogurt substitute.
  8. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Reheat gently before serving.
Iron Rich Black Bean Amaranth Protein Pancakes Mild Vanilla process image for TinyTummyTreats
Iron Rich Black Bean Amaranth Protein Pancakes Mild Vanilla process image for TinyTummyTreats

Ingredient Replacements

  • cup cooked black beans (rinsed and drained): Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
  • cup amaranth flour: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
  • teaspoons baking powder: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
  • cup unsweetened oat milk: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.
  • teaspoon vanilla extract: Swap with a toddler-safe alternative that keeps a similar moisture level and soft bite, then adjust water or cook time a little if the mixture feels dry or loose.

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