Jenna Hayes
3.1.2017Could these be frozen?
What are you looking for?
I shouldn’t be this excited about pancakes! I had every intention of posting my normal buckwheat pancakes recipe (which contains egg and milk) but so many people mailed me about kids with allergies that I wanted to change it to suit everyone yet still keep the pancakes looking and tasting the same. I made up 4 different batches with various milks and oils and these definitely are the winner. Most kids love pancakes and these barely ever make it to my freezer and are devoured on the spot. As a first food they have been a hit from the start. They are super quick to make, easy for your baby to hold and are really nutritious.
Prep time
10 minutes
Cook time
15 minutes
Servings
24 Baby Portions
1 Cup Buckwheat Flour
2 Teaspoons Baking Powder
1 Cup Milk (substitute with soy or almond milk for dairy free)
1 Organic Egg (leave out for egg free)
2 Tablespoons Melted Butter + extra for frying (substitute with coconut oil for dairy free and olive oil for frying)
2 Tablespoons Maple Syrup
10 Raspberries + Extra for Decoration
Cook the entire batch of pancakes before freezing. Then slip a little parchment paper in-between each one. This prevents them from sticking to each other. Reheat in a toaster.
Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
Could these be frozen?
Really lovely, thankyou!
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