Vegan Pancakes

My Weaning Cookbook

Great for…

  • Introducing a range of savoury flavours through experimenting with toppings like mushrooms and tomatoes
  • Baby-led weaning/finger food
  • Freezing
  • Including older siblings, they can help prepare this simple recipe
    with some help from a grown up

Allergen Information

Contains gluten and soya

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Ingredients

  • 200g self-raising wholemeal flour
  • 1 teaspoon of baking powder
  • 1 ripe banana, mashed
  • 300mls of fortified soya milk
  • A drizzle of olive oil for the pan
  • A few handfuls of blueberries

Method

  • Sift the flour into a large bowl with the baking powder and make a well in the middle (you may need to press some of the grains through the sieve with a spoon
  • Add the well mashed banana to the centre and then gradually whisk in the milk with the rest of the mixture. Continue this until you have a smooth, thick batter and then set the mixture aside.
  • Heat a drizzle of oil in a saucepan and, once hot, add a thick dollop of your pancake mixture into the middle of the pan
  • Dot a few blueberries on top of the mixture as it cooks and, once it’s browning nicely, flip your pancake and cook it on the other side