The ideal snack or meal accompaniment for baby led weaning. These pancakes are easy to make, use only a handful of ingredients, have the extra bonus of added vegetables and include no added sugar or even natural sweeteners, other than banana which adds a little bit of sweetness. They are also free from gluten and dairy and are vegan.

You can serve these as a snack on their own or with other vegetables and protein.

I hope your babies (and you!) enjoy these as much as we did!

Ingredients

1 tbsp ground flax + 3 tbsp water (flax ‘egg’) (or 1 egg)
1.5 cups gluten free flour (I use Dove’s Farm)
1 tsp baking powder
1 ripe banana
Half a courgette / zucchini, finely grated
1 tsp cinnamon
1 1/4 cup plant-based milk (I used oat)
Coconut oil for frying
Optional: maple syrup if for older children or adults to sweeten

Method

If you have a food processor or blender, add all the ingredients except the courgette, until smooth, then add the grated courgette and blitz to combine. Doing it this way makes it nice and smooth and lump-free.

If you don’t have a blender, mash the banana in a bowl, then add in the rest of the ingredients (except for the courgette) and mix until combined, then add in the courgette.

Heat some coconut oil in a small pan and fry them in small batches, cooking for around 90 seconds on each side, or until fully cooked through.

Love & health,
Lauren