By The Green Parent
18th March 2022
6 MONTHS +
The ground almonds and eggs provide lots of healthy calcium, vitamin D, vitamin B12 and iron.
Makes 6–8 mini pancakes
- 1 banana, mashed
- 2 free-range eggs
- 50g ground almonds
- 10–12 fresh or frozen raspberries, plus extra to serve
- Small knob of unsalted butter
nut-free - Swap the ground almonds for 1 tbsp tahini paste, cream cheese or silken tofu
dairy-free - Use dairy-free spread or olive oil instead of butter
egg-free - Swap the egg for 1 heaped tsp chickpea (gram) flour and3 tsp water.
- Place the mashed banana, eggs, almonds and raspberries in a medium bowl and mix well to make a batter.
- Place a non-stick frying pan over a medium heat and add the butter.
- Dollop heaped teaspoonfuls of batter into the pan, 2–3 at a time. Fry for 1–2 minutes on each side, or until golden brown.
- Repeat until you have 6–8 mini pancakes.
Serve with more berries and a drizzle of maple syrup.
RESOURCES
READ I Can’t Believe it’s Baby Food by Lucinda Miller Octopus Publishing
FOLLOW Lucinda on Instagram @naturedockids
This recipe can be found in Issue 102 of The Green Parent magazine, buy a copy here
