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Lemon and Maple Pancakes for Baby Led Weaning

One of my absolute favourite recipe to start baby led weaning is pancakes. They are just so super soft and easy for those little hands to manage. You can also pack in as much goodness as possible from veggies to fruit and they even work as a healthy treat too. Pancakes were, in fact, the very first dish I ever gave to my little dude and he has loved them ever since 🙂

Baby Friendly Lemon and Maple Syrup Pancakes Recipe Images

This recipe is another pancake variation but one I know you are going to love! I have made them deliciously lemony, sweetened with just a teenie tiny amount of maple syrup for a treat. You can, however, leave it out for smaller babies and just add a mashed banana to the mixture to make them even healthier.

How do I give my baby pancakes for baby led weaning?

  1. Make the pancakes roughly the size of the palm of your babies hand (when their hand is stretched open). I use an ice cream scoop to measure them onto a pan. Cook both sides until golden brown, then leave on a plate to cool.
  2. Make sure your baby is not hangry! This is probably the most important thing when it comes to baby led weaning. This is when your lovely little baby just wants food NOW! It can be really frustrating for them and it makes the experience really unenjoyable for everyone! Especially parents. I always breastfed Oscar about an hour before I gave him solid food. This way he wasn’t ‘hangry’ and the entire feed experience was fun with the screaming and crying!
  3.  With your baby sitting upright, unaided in their highchair, place the cooled pancake on their tray.
  4. Sit on your hands’ parents! I know that is a hard thing to do when it is your tiny 6-month-old baby and you think they couldn’t possibly be able to feed them self but trust me! Let your baby explore the food, touch it, smell it, pick it up and taste.
  5. Take photos! lots and lots of photos. Your little baby will love it and watching how great he or she manages soft foods like pancakes will completely put your mind at ease when it comes to baby led weaning.

Zesty lemon and sweet maple syrup are the perfect combination in this super easy healthy baby led weaning pancake! This refined sugar free finger food can be made ahead and frozen for a quick breakfast idea on busy days. #pancakes #babyledweaning #pancakerecipe #breakfastrecipe #fingerfood #freezerfood

The Ingredients

Pancakes are an amazingly nutritious recipe to make for the entire family. I love that they are not only filling but are also high in protein from both the eggs and milk too. And, if your baby has a gluten allergy you can switch up the flour for buckwheat or oat flour which are both delicious too. I topped mine with a little pomegranate and an extra sprinkle of lemon zest. They were unreal and I just wish I had made more. Devoured on the spot!

I really can’t wait for you to try this recipe and if you do don’t forget to tag #babyledfeeding. Any comments and feedback would be amazing too!

Happy Pancake Tuesday (do you really need an excuse to make pancakes though? lol 😀

Love,

Aileen xoxoxox

Zesty lemon and sweet maple syrup are the perfect combination in this super easy healthy baby led weaning pancake! This refined sugar free finger food can be made ahead and frozen for a quick breakfast idea on busy days. #pancakes #babyledweaning #pancakerecipe #breakfastrecipe #fingerfood #freezerfood

Lemon and Maple Pancakes for Baby Led Weaning

Prep time

10 minutes

Cook time

15 minutes

Servings

12 Pancakes

Freeze me BLW Friendly Vegetarian Lunchbox Quick

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Ingredients

150g (1 cup) plain flour
2 teaspoons baking powder
200ml (3/4 cup) milk
1 egg
2 tablespoons melted butter
Zest and juice of 1/2 lemon (plus extra for serving)
Rapeseed oil for frying

To serve:
Pomegranate seeds
Drizzle of maple syrup

Method

  1. Sieve flour and baking powder into a large bowl.
  2. In a separate bowl, mix the milk, egg and melted butter.
  3. Make a well in the flour and slowly whisk in the liquid mixture until completely combined.
  4. Add the zest of the lemon along with the lemon juice and stir well.
  5. Heat a large frying pan over a medium heat. For each batch of pancakes, use about 1 teaspoon rapeseed oil.
  6. 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.
  7. Serve with a sprinkle of pomegranate seeds, a little extra lemon zest and a little maple syrup.
BLW Recipes 12 Months+ BLW Recipes 6-9 Months BLW Recipes 9-12 Months Breakfast Egg Recipes Freezer Friendly Recipes Lunchbox Winners Make Ahead Recipes Nut Free Pancake Recipes Quick and Easy 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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