Baby-Friendly Cheese Pancakes Trio

These Baby-Friendly Cheese Pancakes Trio are a healthy, hassle-free way to add variety to mealtime! With carrots, squash, and a plain version, they’re soft, slightly sweet, and packed with wholesome ingredients. Perfect for little ones and easy to whip up for busy parents.

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It was almost dinner time, and I had zero plans and close to zero ingredients. However, thanks to an industrial-sized stash of cream cheese and an overabundance of squashes from last week’s impulse Costco haul, I had to make something work.

I asked ChatGPT:

I have a lot of cream cheese and need ideas for dinner. I also have squash, and carrots and eggs. Not saying all need to be used, just what I have to work with. Can you suggest a few ideas that include- name of dish, ingredients, and end to end time to make? Also include things like crustless pie (pashtida), gvinyot (cheese pancakes), etc

And it responded with some ideas-

Here are a few dinner ideas you can try with the ingredients you have:

Cream Cheese and Squash Crustless Pie (Pashtida)

Ingredients:

• 2 cups cooked squash, mashed

• 8 oz cream cheese, softened

• 3 large eggs

• 1/4 cup grated Parmesan (optional)

• 1 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp garlic powder

• 1/4 tsp nutmeg

Time to make: ~40 minutes

1. Preheat oven to 375°F (190°C). Grease a baking dish.

2. In a large bowl, mix mashed squash, cream cheese, and eggs until smooth.

3. Stir in seasonings and Parmesan if using.

4. Pour into the prepared dish and bake for 25-30 minutes, or until set and golden.

Carrot and Cream Cheese Gvinyot (Cheese Pancakes)

Ingredients:

• 1 cup grated carrots (about 1 large carrot)

• 8 oz cream cheese, softened

• 2 eggs

• 1/4 cup almond flour or all-purpose flour

• 1 tsp vanilla extract (optional, for a sweeter version)

• Pinch of salt

Time to make: ~20 minutes

1. Mix grated carrots, cream cheese, eggs, flour, and salt in a bowl until combined.

2. Heat a nonstick skillet over medium heat and grease lightly with butter.

3. Scoop batter onto the skillet and cook 2-3 minutes per side until golden.

Squash and Cream Cheese Frittata

Ingredients:

• 2 cups diced cooked squash

• 4 oz cream cheese, cubed

• 6 eggs

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tbsp butter or olive oil

Time to make: ~25 minutes

1. Preheat oven to 375°F (190°C). Heat butter or oil in an ovenproof skillet.

2. Whisk eggs, salt, and pepper in a bowl. Add cooked squash and cream cheese cubes.

3. Pour the mixture into the skillet and cook until edges start to set (about 5 minutes).

4. Transfer to the oven and bake for 10-12 minutes, or until set and slightly golden.

Cream Cheese and Carrot Soup

Ingredients:

• 4 large carrots, sliced

• 4 cups vegetable or chicken stock

• 6 oz cream cheese

• 1/2 tsp salt

• 1/4 tsp black pepper

• Optional: 1/2 tsp curry powder or paprika for flavor

Time to make: ~30 minutes

1. In a pot, simmer carrots in stock until soft (about 15 minutes).

2. Blend the carrots and stock until smooth.

3. Return to the pot, add cream cheese, and stir until melted and combined.

4. Season to taste with salt, pepper, and optional spices.

Let me know which one catches your eye, or if you'd like a variation!

This wasn't exactly the format I was looking for, so I tried again:

more ideas please. Just the names, ingredients (in one paragraph) and total time (in one paragraph)

This time it understood:

Squash and Cream Cheese Stuffed Omelette

Ingredients: 3 eggs, 1/2 cup cooked squash, 2 oz cream cheese, 1/4 tsp salt, 1/8 tsp black pepper, 1 tbsp butter or olive oil. Total Time: ~15 minutes.

Cream Cheese and Carrot Spread on Toast

Ingredients: 4 oz cream cheese, 1/2 cup grated carrots, 1 tbsp honey or olive oil, 1/4 tsp salt, optional: herbs like dill or parsley, bread or crackers for serving. Total Time: ~10 minutes.

Squash and Cream Cheese Pasta

Ingredients: 8 oz pasta, 1 cup cooked squash, 4 oz cream cheese, 1/2 cup pasta water, 1/2 tsp garlic powder, salt, and pepper to taste. Total Time: ~20 minutes.

Baked Carrot and Cream Cheese Dip

Ingredients: 2 large carrots (grated), 8 oz cream cheese, 1/4 cup grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp salt, crackers or bread for serving. Total Time: ~25 minutes.

Squash, Cream Cheese, and Egg Bake

Ingredients: 2 cups cooked squash, 8 oz cream cheese, 4 eggs, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup breadcrumbs (optional). Total Time: ~35 minutes.

Cream Cheese and Squash Quesadilla

Ingredients: 2 tortillas, 1/2 cup cooked squash, 3 oz cream cheese, 1/4 tsp cumin or paprika, butter for frying. Total Time: ~15 minutes.

Carrot and Cream Cheese Roll-Ups

Ingredients: 4 oz cream cheese, 1/2 cup grated carrots, 4 tortillas, 1 tbsp honey (optional), salt to taste. Total Time: ~10 minutes.

Let me know if you'd like details on any!

Better format, but none of the ideas looked appetizing. So I asked:

can you suggest a few variations on the cheese pancakes?

It did:

Here are a few variations on the cheese pancakes to mix things up:

Savory Herb Cheese Pancakes

Ingredients: 1 cup grated carrots, 8 oz cream cheese, 2 eggs, 1/4 cup almond flour or all-purpose flour, 1 tbsp chopped parsley or dill, 1/4 tsp garlic powder, pinch of salt and pepper.

Sweet Carrot and Cinnamon Cheese Pancakes

Ingredients: 1 cup grated carrots, 8 oz cream cheese, 2 eggs, 1/4 cup almond flour, 1 tsp cinnamon, 1/2 tsp vanilla extract, 1 tbsp honey or maple syrup.

Squash and Cheese Pancakes

Ingredients: 1 cup cooked, mashed squash, 8 oz cream cheese, 2 eggs, 1/4 cup almond flour or all-purpose flour, pinch of salt, 1/4 tsp nutmeg or paprika.

Zesty Lemon Cheese Pancakes

Ingredients: 1 cup grated carrots, 8 oz cream cheese, 2 eggs, 1/4 cup almond flour, 1 tsp lemon zest, 1 tsp honey or sugar, pinch of salt.

Cream Cheese and Sweet Corn Pancakes

Ingredients: 1 cup grated carrots, 1/2 cup cooked corn kernels, 8 oz cream cheese, 2 eggs, 1/4 cup flour, pinch of salt, and optional black pepper or chili flakes.

Let me know if you'd like to expand on any of these!

We're getting somewhere. Since I am working with a tough audience, I decided to make it so there's choice:

I think I want to make 33% carrots, 33% squash, and 33% plain, to make it look like more choice for the kiddos. A little bit of vanilla is fine. A bit of sweet also fine.

It complied:

Here’s a recipe idea for your cheese pancakes with three varieties:

Cheese Pancakes Trio: Carrot, Squash, and Plain

Base Batter (to divide):

• 8 oz cream cheese, softened

• 2 eggs

• 1/4 cup almond flour or all-purpose flour

• 1 tsp vanilla extract

• 1 tbsp honey or sugar (optional)

For Carrot Pancakes (33% batter):

• 1/3 cup grated carrots

• Pinch of cinnamon (optional)

For Squash Pancakes (33% batter):

• 1/3 cup mashed cooked squash

• Pinch of nutmeg (optional)

For Plain Pancakes (33% batter):

• Use as-is, or add a pinch of lemon zest for brightness.

Instructions:

1. Prepare the base batter by mixing cream cheese, eggs, flour, vanilla, and sweetener until smooth.

2. Divide the batter evenly into three bowls.

3. Mix in carrots for one bowl, squash for the second, and leave the third plain.

4. Heat a nonstick skillet over medium heat and grease lightly with butter. Cook each type of pancake separately, about 2-3 minutes per side, until golden.

Total Time: ~25 minutes

These will offer a fun variety for your kids! Let me know if you’d like more tips.

I wanted to make it baby friendly, so I asked:

use maple syrup instead of honey

It responded:

Here’s the updated recipe using maple syrup:

Cheese Pancakes Trio: Carrot, Squash, and Plain

Base Batter (to divide):

• 8 oz cream cheese, softened

• 2 eggs

• 1/4 cup almond flour or all-purpose flour

• 1 tsp vanilla extract

• 1 tbsp maple syrup

For Carrot Pancakes (33% batter):

• 1/3 cup grated carrots

• Pinch of cinnamon (optional)

For Squash Pancakes (33% batter):

• 1/3 cup mashed cooked squash

• Pinch of nutmeg (optional)

For Plain Pancakes (33% batter):

• Use as-is, or add a pinch of lemon zest for brightness.

Instructions:

1. Prepare the base batter by mixing cream cheese, eggs, flour, vanilla, and maple syrup until smooth.

2. Divide the batter evenly into three bowls.

3. Mix in carrots for one bowl, squash for the second, and leave the third plain.

4. Heat a nonstick skillet over medium heat and grease lightly with butter. Cook each type of pancake separately, about 2-3 minutes per side, until golden.

Total Time: ~25 minutes

This version keeps the sweetness mild and natural with maple syrup!

I really didn't like the thought and extra work of cooking the squash. The whole point was to make this quick and easy.. Lastly, cinnamon is less palatable to my picky eater:

Why do I need to cook the squash? Also no cinnamon

It said:

You don't have to cook the squash, but raw squash can sometimes have a slightly grainy texture in the batter and may not blend as smoothly with the cream cheese. Cooking it softens the texture, making the pancakes more cohesive and tender. If your squash is tender enough raw (like zucchini or very fresh butternut squash), you can grate it directly into the batter.

Here’s the adjusted recipe without cinnamon:

Cheese Pancakes Trio: Carrot, Squash, and Plain

Base Batter (to divide):

• 8 oz cream cheese, softened

• 2 eggs

• 1/4 cup almond flour or all-purpose flour

• 1 tsp vanilla extract

• 1 tbsp maple syrup

For Carrot Pancakes (33% batter):

• 1/3 cup grated carrots

For Squash Pancakes (33% batter):

• 1/3 cup finely grated raw squash (or cooked and mashed for a softer texture)

For Plain Pancakes (33% batter):

• Leave as-is or add a pinch of lemon zest.

Instructions:

1. Prepare the base batter by mixing cream cheese, eggs, flour, vanilla, and maple syrup until smooth.

2. Divide the batter evenly into three bowls.

3. Mix in carrots for one bowl, squash for the second, and leave the third plain.

4. Heat a nonstick skillet over medium heat and grease lightly with butter. Cook each type of pancake separately, about 2-3 minutes per side, until golden.

Total Time: ~25 minutes

Let me know if you'd like additional tweaks!

I really didn't want to cook the squash or make it have grainy texture so I asked:

What if I grate the squash without the peel instead? Do I still have to cook it? Even if I grate it super thin?

And it responded:

If you grate the squash finely (e.g., using the small holes of a box grater or a food processor), you don’t have to cook it first. Raw squash can work well as long as:

1. The peel is removed (if it's thick, like butternut squash). For thin-skinned varieties like zucchini, you can leave it on.

2. It’s grated finely enough to soften during the brief cooking time of the pancakes.

This approach saves time and preserves the squash's fresh flavor. Just make sure to pat the grated squash dry with a paper towel if it releases too much liquid, as this can affect the batter's consistency.

So I asked:

Okay so please update recipe with finely grated peeled squash

Here's the final outcome, amazing solution for babies, toddlers and picky eaters!

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Servings: 18 small pancakes (6 of each flavor)

Calories per Serving (3 pancakes): ~110 calories

Total Time: ~25 minutes

Baby-Friendly Cheese Pancakes Trio

Ingredients:

• 8 oz cream cheese, softened

• 2 eggs

• 1/4 cup almond flour or all-purpose flour

• 1 tsp vanilla extract

• 2 tbsp maple syrup (adjust for extra sweetness)

For Carrot Pancakes (33% batter):

• 1/3 cup finely grated carrots

For Squash Pancakes (33% batter):

• 1/3 cup finely grated peeled squash (e.g., butternut squash)

For Plain Pancakes (33% batter):

• Leave as-is or add a pinch of lemon zest for brightness.

Instructions:

1. Prepare the base batter by mixing cream cheese, eggs, flour, vanilla, and maple syrup until smooth.

2. Divide the batter into three bowls.

3. Stir grated carrots into one, grated squash into the second, and leave the third plain.

4. Heat a nonstick skillet over medium heat and grease lightly with butter.

5. Cook each flavor separately, adding about 1 tablespoon of batter per pancake. Cook 2-3 minutes per side until golden.

Nutritional Value (per serving of 3 pancakes):

• Calories: ~110

• Protein: ~4g

• Carbs: ~8g

• Fat: ~7g

• Fiber: ~1g

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Ingredients

Base batter

Base batter

Divide the batter into three bowls

Cook

Cook

Cook

Cook

Cook

Cook

Cook

Enjoy