A yummy and really healthy pancake recipe for baby led weaning. These pancakes are full of yummy goodness and taste like chocolate! Packed with nutrients and goodness beetroot pancakes for blw recipe. Lunch ideas for baby led weaning, treats for blw.

The countdown is officially on and I can finally say that my book ‘The Baby-Led Feeding Cookbook’ will be available from next Friday! Only 10 more days! In all my life I could never have imagined that my recipes would have brought to this place and I am just beyond excited!  So much so that I had to make you all sometimes truly special and delicious for Pancake Tuesday! It couldn’t be a regular pancake, oh no! It has to have the Baby Led Feeding twist! Ladies and Gentlemen, I give you – The Red Velvet Pancake! A blend of softly roasted beetroot, vanilla and yumminess and the best part (so my children told me) was the banana and coconut ice cream. So creamy, so healthy and so yum!

Happy Pancake Tuesday to you all!

Aileen xoxox

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 15 minutes
      • TOTAL TIME
      • 25 Mins
      • SERVES
      • 24 Baby Pancakes

What goes in...

  • 120g Buckwheat Flour
  • 2 Teaspoons Baking Powder
  • 1 tablespoon cacao
  • 250ml milk (substitute with soy or almond milk for dairy free)
  • 1 Organic Egg (leave out for egg free)
  • 2 Tablespoons Melted unsalted Butter
  • 1 medium beetroot roasted and pureed (equates to 1 packed cup of pureed beetroot)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • Rapeseed oil for frying
  • To serve
  • 125g fresh raspberries
  • 4 bananas peeled and frozen
  • 1 tin full fat coconut milk (chilled in a fridge overnight)

How to make it...

  1. Add buckwheat flour, baking powder and cacao to a mixing bowl.
  2. In a separate jug mix together the milk, egg, melted unsalted butter, beetroot and vanilla.
  3. Make a well in the middle of your our mixture and slowly whisk your chosen liquid mixture
    to the our until it is smooth and completely combined.
  4. Heat a large frying pan over a medium heat. For each batch of pancakes lightly drizzle a little rapeseed oil on the pan before frying.
  5. Spoon 2-3 tablespoons of batter into the pan. Cook until you see bubbles forming (about 1-2 minutes). Flip over and cook the other side.

To make the raspberry compote

  1. Wash the raspberries then place into a small saucepan with no water. Use a fork to mash them then place over low heat and gently allow them to warm up. Don’t allow the raspberries to bubble as this will kill their vitamin C.
  2. When heated leave aside while you make the nice cream.

To make the nice cream

  1. Place the frozen banana into a blender
  2. Open the can of coconut milk and scoop out about 2 tablespoons of coconut cream + about 4 tablespoons of the coconut liquid.
  3. Blend until it resembles a smooth silky ice cream

Serve pancakes with a big dollop of nice cream and raspberry compote. Enjoy!

  • HELPFUL TIP - Freezing Pancakes

    Pancakes are a great dish to make in large batches. I cook mine, then layer them by placing a little piece of parchment paper in between each one. Simply put into a freezer box/sealed lunch box and freeze. To defrost just place in the toaster on the defrost setting, then pop down again on a normal toast settings. So easy and perfect for busy days.

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