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Our little girl, Daisy, is allergic to cows milk. 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:
dairy free fruit pancakes
- 1/2 cup plain flour gluten-free works fine
- 1 tsp of sugar or sweetener
- 1/2 tsp baking powder
- Pinch of salt
- 1/2 cup of dairy free milk
- 2 tbsps of dairy free butter
- 1 large egg
- 1/8 tsp of ginger
- 1/2 cup of diced peaches
- 2 tablespoons dairy free butter
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.
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.