Light and Fluffy Lemon Maple Pancakes for Baby Led Weaning
This healthy pancake recipe is the perfect finger food for baby led weaning and toddlers. Make ahead and freeze for an easy breakfast or snack!
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
Method
- Sieve flour and baking powder into a large bowl.
- In a separate bowl, mix the milk, egg and melted butter.
- Make a well in the flour and slowly whisk in the liquid mixture until completely combined.
- Add the zest of the lemon along with the lemon juice and stir well.
- Heat a large frying pan over a medium heat. For each batch of pancakes, use about 1 teaspoon rapeseed oil.
- Spoon 2–3 tablespoons of pancake batter into the pan. Cook until you see bubbles forming (about 1–2 minutes). Flip over and cook the other side.
- Serve with a sprinkle of pomegranate seeds, a little extra lemon zest and a little maple syrup.
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Recipe Notes & Tips
Freeze in an airtight container or freezer bag with not topping. Add a small piece of parchment paper between each pancake. To ear, heat for 15 seconds in microwave or pop in to the toaster!