Dairy free fruit pancakes - Free from soya too!
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Our little girl, is allergic to cows milk, among many other things, as she has FPIES. She is also allergic to soya and there have been a few other reactions to food along the way. For the first few months of her weaning journey, I was nervous about cooking.
Now I have become more confident I have been trying out lots more recipes. Recently I made dairy free fruit pancakes and today I am sharing the recipe with you.
If you're looking for something a little different, but still pancake like, then check out these Australian Pikelets.
For serving suggestions coconut jam works great on these and is super simple too.
If you're a fan of healthier recipes then check out this egg white pancake.
While you're here be sure to check out my air fryer desserts for some inspiration. This bunny cut up cake is lovely if you're looking for an easy but spectacular birthday cake too.
Ingredients for dairy free fruit pancakes:
½ cup plain flour (gluten free will work too!)
1 teaspoon of sugar (or sweetener)
½ teaspoon baking powder
A pinch of salt
½ a cup of dairy free milk
2 tablespoon of dairy free butter
1 large egg
⅛ teaspoon of ginger (you can leave this out if you have a fussy little one)
½ cup of diced peaches
2 tablespoon of dairy free butter
Method for making dairy free fruit pancakes (you can make these soya pancakes with soya flour/soya milk etc)
Combine the flour, sugar, baking powder and salt.
In a separate bowl mix together the milk, melted butter, egg and ginger.
Mix the wet and dry ingredients together.
Fold the peaches through.
Melt the other butter over a low heat, in a frying pan, griddle or hot plate.
Add your batter to the pan, in small circles. You can make 3-4 of these in one pan very easily.
Once your batter bubbles you can use a spatula or palette knife to flip them over.
Repeat until your entire pancake mixture is used up.
There should be enough batter at least 8 pancakes. 1-2 pancakes are an ideal portion for a growing baby. These will keep for three days in the fridge. I stored mine in a storage container. These can be served at room temperature or lightly reheated either in the toaster or in a griddle pan.
My daughter is 7 months old and thoroughly enjoying feeding herself these. We are using a combination of baby led weaning and spoon feeding. This is helping our daughter experiment with a variety of foods and textures.
These are super simple, relatively cheap and fast to make. Best of all because they are thin they will cool down to a safe temperature in just a few minutes.
This is a great way to get fruit into little fussy eaters and they are the ideal size for little hands to hold too.
How to make dairy free fruit pancakes:
dairy free fruit pancakes
Ingredients
- ½ cup plain flour gluten-free works fine
- 1 teaspoon of sugar or sweetener
- ½ teaspoon baking powder
- Pinch of salt
- ½ cup of dairy free milk
- 2 tbsps of dairy free butter
- 1 large egg
- ⅛ teaspoon of ginger
- ½ cup of diced peaches
- 2 tablespoons dairy free butter
Instructions
- Combine the flour, sugar, baking powder and a pinch of salt.
- In a separate bowl mix together the milk, melted butter, egg and ginger.
- Combine the wet and dry ingredients together. Fold the peach through.
- Melt 2 tablespoons of butter over a low heat in a frying pan, griddle or hot plate.
- Add small amounts of batter, in little circles. These are small so you can make 3-4 in a pan easily.
- Once the batter begins to bubble then you can use a spatula or palette knife to flip them over.
- Repeat these steps until you have used all of the pancake mixture.
Nutrition
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.
