Buckwheat raspberry pancakes
Chef:
Aileen Cox Blundell
Prep:
10 mins
Cook:
5 mins
So many people mailed me about kids with allergies that I wanted to change my normal buckwheat pancakes to suit everyone, yet keeping the pancakes looking and tasting the same.
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
Add buckwheat flour and baking powder to a mixing bowl.
Make a well in the middle of the mixture then slowly whisk in the almond milk and melted coconut butter until it is completely combined. It is important to pour and whisk slowly to avoid lumps. If your baby doesn't have an allergy, instead of almond milk, add the whisked egg, cow's milk and melted butter.
Add the raspberries to the mix by just squeezing through your hands - it's really messy but gives the perfect amount of juice and berry bits. You can also just use a masher (if you don't want the mess).
Heat a large frying pan over a medium heat. Add a drizzle of olive oil.
Spoon your mixture onto your pan and cook until you see bubbles forming (about 1-2 minutes). Flip over and cook the other side.
Serve each pancake to your little one with a extra teaspoon of maple syrup and 2 fresh raspberries.
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
