I love Pancake Day!! Back in the 80’s there was only one way to eat your pancakes… a sprinkling of sugar and a dash of fresh lemon! Simply delicious. Thinking about it, that’s probably one of my earliest memories of loving the sweet and sour flavour combination.
Whilst delicious, there was a lot of refined sugar involved so it was definitely an occasional treat. As I grew I realised there were lots of just-as-delicious flavour combinations to try with pancakes. So when I was weaning Aaliyah, I was keen to offer her a healthy, flavoursome alternative – one with natural sugars that she would love. Here it is below, inspired by Caribbean flavours – banana, coconut, allspice and cinnamon. This is a fantastic baby-led weaning recipe for babies from 7 months and up. Great for older children of school age too. So give this one a go with your little one this Pancake Day. It’s healthy, and makes a fab, yummy alternative.
A yummy, fluffy finger food with a hint of allspice, which is believed to ease digestive discomfort. Great
for breakfast, for baby and the whole family, served with a side of steamed apple slices or fruit of your choice.
Total prep and cooking time – 15 mins
Makes 12 pancakes
100g plain flour
¼ tsp ground cinnamon
Pinch of ground allspice
150ml whole milk
50ml unsweetened coconut milk (organic)
1 ripe banana – peeled, mashed
Unsalted butter, for frying
Sift the flour into a bowl and fold in the cinnamon and allspice. Crack the egg into a separate bowl and whisk with the milk and coconut milk. Add the egg mixture to the flour gradually, whisking all the time (to avoid lumps). Add the mashed banana and whisk again until completely smooth.
Heat a knob of butter in a small non-stick frying pan (I like to use a 15cm frying pan), and add 2 tablespoons of the batter. Spread the batter evenly around the frying pan by lifting and tilting it, then cook on one side until golden. Flip it over, repeat for the other side and set aside once cooked through. Continue until all of the batter is used up.