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Healthy Chocolate Pancakes For Kids

Chocolate and pancakes, seriously what’s not love? Especially if they are healthy chocolate pancakes dripping in a delicious creamy, nutty sauce.

I’m a huge pancake lover as you will probably know if you have been a follower of Baby Led Feeding for a while. Pancakes are soft and safe for little hands and the perfect finger food for toddlers and babies starting weaning.

Think of pancakes like this – really soft, they easily break apart, they are the perfect size for little hands, and you can pack them with SO much goodness. I almost added grated courgette to these, but decided that I’d leave them as just a pancake without the veggies.

When can I start giving my baby chocolate?

Before you start introducing sweet foods to your baby, weaning on savoury foods should be well established. Babies don’t actually need any sugary treats! I know, I know, but they really don’t. Your baby will be so happy with a raspberry until they discover otherwise. As much as you think he needs a little chocolate in his life because he’s so good (we’ve all been there), hold off! They have enough time eating all the treats and goodies.

I started giving Oscar sweet treats from about 12 months, at that time he was eating all the veggies, fruits, grains, you name it. Then all of my healthy treats are here for you to try together.

Healthy Chocolate Pancakes for Kids

Prep time

5 Minutes

Cook time

10 Minutes

Servings

12 Pancakes

Freeze me BLW Friendly Vegetarian Lunchbox Quick

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Ingredients

Pancakes

140g (1 cup) plain flour
2 tsp baking powder
2 tbsp cocoa powder
250ml (1 cup) milk
3 tbsp melted butter
2 tbsp maple syrup
2 eggs
Extra butter/rapeseed oil for frying

Chocolate Sauce

1/4 cup (4 tbsp) smooth peanut butter
1 tbsp cocoa powder
1 tbsp maple syrup
80-100ml (6-8 tbsp) mmlk

To serve

Sliced bananas
Finely chopped nuts

Method

  1. In a large mixing bowl, add the flour, baking powder, cocoa powder and stir well, then make a well in the middle.
  2. Pour the milk butter and maple syrup into the centre of the bowl, then add the eggs. Whisk starting from the centre allowing the flour mixture to fall in slowly. This will prevent lumps from forming.
  3. When the mixture is fully combined, if the batter is too thick add a little extra milk just one tablespoon at a time.
  4. Heat about 1/4 of a teaspoon of butter in a non stick pan over a medium heat. Use an ice cream scoop to divide the batter into the pan. When bubbles form on the top of the pancakes, flip over then cook the other side until golden. Repeat until the pancakes are all cooked. You can leave them in a warm oven until ready to serve.
  5. To make the chocolate sauce, mix the ingredients together in a bowl until smooth and creamy. If you wish to make the sauce thinner just add a little extra milk.
  6. Serve pancakes warm topped with chopped banana, drizzle over the chocolate sauce then top with finely chopped nuts. (For babies ensure nuts are very finely ground or omit).
Baby Finger Foods Banana Recipes BLW Recipes 12 Months+ Breakfast Chocolate Recipes Freezer Friendly Recipes Fruit Recipes Make Ahead Recipes Natural Treats Pancake Recipes Toddler Recipes Vegetarian

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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