Pukka Pancakes

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We are a little bit excited about Pancake Day tomorrow so we had to bring you baby-friendly pancakes! We absolutely LOVE pancakes, but for some reason tend to only make them once a year…my boys have therefore enjoyed me experimenting and since this recipe is egg free there is no need to worry about egg-cessive pancake eating!

These American style pancakes are really quick and easy to make, and your little ones can even help, by mashing the bananas and stirring/whisking in the other ingredients. It is also really versatile, so get creative with your flavour combinations and enjoy experimenting…oh, and you can make them even more appealing for the kiddies by cutting them into fun shapes before serving!

Baby Vegan Pancakes

 

 

This recipe makes the thicker, American-style pancakes. If you prefer the thinner, crepe-style, use 250ml milk instead, and consider serving with the fruit rather than mixing it in, to avoid a lumpy appearance!

 

baby vegan pancakes

Ingredients

Blueberry & Mixed Spice
1 banana
1 tsp lemon juice
1/2 tsp oil (sunflower or rapeseed), plus a little extra to grease the pan
100g plain/spelt flour
1 tsp mixed spice
1/2 tsp baking powder
150ml milk (use milk of your choice, e.g. almond, soya, dairy)
50g frozen blueberries

Strawberry & Lime
1 banana
2 tsp lime juice (plus a pinch of the zest if you want them really zingy!)
1/2 tsp oil (sunflower or rapeseed), plus a little extra to grease the pan
100g plain/spelt flour
1/2 tsp baking powder
150ml milk (use milk of your choice, e.g. almond, soya, dairy)
4 fresh strawberries, diced into ~0.5cm pieces

Why not also try…
Pineapple & Coconut
Follow the recipe above, but instead of the strawberry & lime, use:
1x 1cm ring of pineapple – fresh or tinned – chopped into ~0.5cm pieces
1 tsp dessicated coconut

Apple & Cinnamon
1/2 eating apple, chopped into ~0.5cm pieces
1 tsp cinnamon

Experiment with your own flavour combinations – the recipe is very versatile!

Directions
1) Mash the banana with a fork
2) Add the lemon/lime juice and oil and whisk together
3) Add the dry ingredients (flour, baking powder +/- mixed spice) and stir
4) Slowly add the milk, whisking continuously until you get a semi-thick batter
5) Stir in the blueberries/strawberries
6) Add a drop of oil to a frying pan and wipe with some kitchen paper so you have a light covering, then turn the heat to medium-high
7) Add a dessertspoon of batter to the pan – you should be able to fit ~4 pancakes per pan (depending on the size)
8) When they start to look cooked around the edges (~2 mins), use a spatula/turner to flip the pancakes over
9) Cook for the same amount of time until both sides of the pancake are golden brown
10) Eat straight away, or keep in a warm oven until ready to tuck in!

 

 

 

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