Description
Yummy banana and spinach pancakes – perfect for a baby led weaning breakfast and ideal as a first finger food for babies who are traditionally weaning
Ingredients
Scale
- 120 grams plain flour
- 1 egg
- 1 banana
- handful spinach
- 150 ml whole milk (or any other alternative such as formula, breastmilk, oat milk, soya etc)
Instructions
- Add 150ml of milk and a handful of spinach to a blender and blend until green and thin.
- In a bowl, mash a ripe banana with a fork until completely mushed.
- Add flour, the green milk and one egg, then whisk until the batter is formed. It should not be too thick, add more milk if necessary.
- Grease a frying pan (I used oil spray) and add the batter using a ladle. (You should have enough batter for four pancakes)
- After a couple of minutes, tilt the pan and if it’s ready to flip, the pancake will move freely. Either flip it or turn it over with a spatula. Cook the other side for two minutes.
- Do the same again with the remaining batter and leave pancakes to cool fully before serving to baby.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 1
- Calories: 180
- Sugar: 6
- Sodium: 45
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 7
- Cholesterol: 50