⏰ Prep 10 minutes • Cooking 10 minutes
👶🏻 Suitable from 6 months
🌱 Vegan
❄️ Store in the fridge in an airtight container for a couple of days, or freeze for up to 3 months
I love these pancakes so much because are packed with protein and are easy to make, thanks to the help of your blender! They are a great finger food for toddlers and babies and are also dairy and egg free, perfect for those with allergies.
Ingredients
(makes approx. 15 baby pancakes)
50g frozen peas
200ml milk of choice (I used oat milk)
1 ripe medium banana
140g oat flour (whizz rolled oat up in a blender)
40g almond flour (or you can use oat flour instead)
2 tbsp chia seeds
1 tsp backing powder (optional- it’s to make them fluffy)
1 tsp vanilla extract (optional)
1-2 tbsps maple syrup (optional-I didn’t use it)
Method
Add the frozen peas in a pan of boiling water and cook them until cooked (3-4minutes).
Drain the peas and place them in a food processor. Add the milk and pulse until completely mixed.
Add all the rest of the ingredients into the food processor and pulse until they form a smooth, thick batter.
Let the mixture sit for 5-10 minutes so it can thicken up.
Warm some coconut oil in a pan over a medium heat. Once warm, spoon in one or two tablespoon of pancake batter into the pan and using a spoon to spread out the mixture.
As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking the pancakes, flip and cook an additional 2-3 minutes.
Repeat until the pancake mixture is finished.
Enjoy with your favourite toppings!
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