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.
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What goes in...
- 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
How to make it...
- Add buckwheat flour, baking powder to a mixing bowl.
- In a separate jug mix together the milk, egg, melted unsalted butter and maple syrup. Or if you are dairy and egg free just mix the soy/almond milk with the melted coconut butter.
- Make a well in the middle of your flour mixture and slowly whisk your chosen liquid mixture to the flour until it is smooth and completely combined.
- Add the raspberries to the mix by just squeezing through your hands. Its really messy but it gives the perfect amount of juice and berry bits 🙂 You can also just use a masher.
- Heat a large frying pan over a medium heat. For each batch of pancakes we want to melt about 1 teaspoon of unsalted butter or about a teaspoon of olive oil.
- 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.
- Serve each pancake to your little one with a drizzle of maple syrup and 2 fresh raspberries.