Buckwheat raspberry pancakes
150g buckwheat flourâ¨
2 tsp baking powderâ¨
250ml almond or soy milk (or 250ml full fat cow's milk whisked with 1 egg for babies with no allergies)
2 tsp melted coconut butter (or 2 tbsp regular butter)
10 raspberries, extra for decoration
2 tbsp maple syrup
A little olive oil for frying
Serves
makes 24 baby-sized pancakes
Preparation Time
10 minutes
Cooking Time
5 minutes
Main ingredients
Flour, Fruit, Oil
Recipe Type
Healthy, Kids Food, Breakfast
Special Info
Gluten free, Egg free, Dairy free
Level of Difficulty
Easy