Affiliate links in this post will be clearly marked with a *. Clicking one of these links means I earn a discount or receive payment.
Our little girl, Daisy, 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:
While you’re here be sure to check out my air fryer desserts for some inspiration.
Ingredients for dairy free fruit pancakes:
1/2 cup plain flour (gluten free will work too!)
1 tsp of sugar (or sweetener)
1/2 tsp baking powder
A pinch of salt
1/2 a cup of dairy free milk
2 tbsp of dairy free butter
1 large egg
1/8 tsp of ginger (you can leave this out if you have a fussy little one)
1/2 cup of diced peaches
2 tbsp 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.
Products I use to make dairy-free fruit pancakes:
Looking for more dairy-free recipes? Here is a selection of my favourite cookbooks:
*
*Allergy-Free Family Cookbook / *Ultimate Gluten & Dairy Free Cookbook / *GF DF Recipes
How to make dairy free fruit pancakes:
dairy free fruit pancakes
A super simple dairy free fruit pancake recipe that can be made with soya milk!
Ingredients
- 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
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.
Note: All calorie information is for demonstration purposes only and is based on the specific uncooked ingredients that I used when creating the recipe.
