Pancakes are one of my favourite foods when doing baby led weaning. Not only are they so simple to make, but they taste delicious and I don’t think I’ve ever met a person who dislikes them, including these amazing beetroot pancakes for babies.
As much as I love a good old fashion scotch pancake or crepes, when it comes to feeding my baby (and my toddler!), it’s important to me that they are getting as many nutrients as possible from their food. Before now I’ve attempted sweet potato pancakes and butternut squash pancakes, but this week I tried something completely different.
Why Beetroot Pancakes?
I’ve made it my Spring resolution to get to Aldi more and buy their Super Six offers to try and incorporate more fruit and veggies into my diet because I am so guilty of living off ready meals and boring beige foods. This week one of their offers was on beetroot, a food I don’t ever really eat. Over the past week I’ve incorporated it into salads and placed it on Dexter’s plate along with whatever he is having but invariably it hasn’t been touched, so this afternoon I decided to make pancakes with some of it and they were a huge hit.
I don’t know if it was the colour of them, the shape or just that they were good old delicious pancakes but he ate the whole lot and I felt a whole lot better that he was getting some veggies in his diet after being at home with Daddy all week and living on fish fingers and sweet potato fries.
Feel free to add a little bit of maple syrup or icing sugar to make the pancakes more palatable for older ones, but for babies under 1, I recommend serving them just as they come. We followed baby led weaning from six months and Dex didn’t have any sugar until he turned one and although he loves his chocolate now, he never asks me for it.
I hope you love the simple recipe for beetroot pancakes as much as I do and I’d love to hear the feedback from your little ones.
- 1/2 cooked beetroot
- 120 gram plain flour
- 1 eggs
- whole milk (as much as is required to get the correct consistency)
- Chop the cooked beetroot and place it in a blender with a dash of milk. Blend until a purée forms.
- Pour the beetroot purée into a bowl and add 120g plain flour and crack an egg into the bowl. Combine with a fork until a batter forms. Add more milk to make the consistency right: it should be quite runny.
- Heat a frying pan on medium heat and oil the pan using Frylight or coconut oil. Spoon the batter into the pan. I used pancake shapes but if you don't have these, a heaped tablespoon of batter will make a small pancake perfect for tiny fingers. You should be able to cook three or four pancakes at a time.
- Once the batter starts taking shape and you can see tiny bubbles, flip the pancake to cook the other side.
- Once cooked, leave the pancakes to cool while you cook the rest.
- Serve as is or for older kids sprinkle with a little icing sugar or maple syrup.
Amount Per Serving: Calories: 167Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 53mgSodium: 49mgCarbohydrates: 27gFiber: 1gSugar: 4gProtein: 7g