Description
A delicious and heathy raspberry pancakes recipe for baby that you can share with toddlers and grown ups alike! Simple to prepare and ready in minutes!
Ingredients
Scale
- 1 egg
- 60ml milk
- 60g plain flour
- 1/2 tsp baking powder
- handful of raspberries (squished)
Instructions
- Crack an egg in a bowl and whisk until frothy.
- Sift 60g of flour into a bowl and add half a teaspoon of baking powder
- Add the egg to the flour, then pour in the milk slowly, whisking to create a batter.
- Squish the raspberries between your fingers before adding to the batter and mixing to combine.
- Heat some oil or butter in a saucepan on high heat, once melted, reduce the heat to medium-high.
- Use half a ladle of batter for each pancake. Once the edges brown, carefully lift using a spatula and flip. They usually take around 40 seconds to 1 minute per side.
- Stack them up whilst you make the rest.
- Prep Time: 5 minutes
- Additional Time: 0 hours
- Cook Time: 6 minutes
- Category: Baby Led Weaning
- Cuisine: Baby Led Weaning
Nutrition
- Serving Size: 1
- Calories: 59
- Sugar: 1
- Sodium: 58
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 1
- Protein: 3
- Cholesterol: 32