Carrot and Cumin Pancakes (V) – Part 2

Carrot and Cumin Pancakes

In part one I showed you how to make Sweet Zesty Carrot Pancakes by adding naturally sweet ingredients and spices to a very simple everyday pancake recipe, your little one will simply adore! In part 2 I’m cooking savoury Carrot and Cumin Pancakes. As mentioned it’s really important to allow your baby to experience lots of different tastes and flavours (sweet and savoury) during the weaning process so you should definitely give this one a go too!

These savoury pancakes have more of an Asian influence using aromatic spices cumin and coriander. In fact, you can even cook this pancake using gram flour (besan flour) instead of plain flour. Gram flour is made from chickpeas and is the main flour used for pakora batter. It is however a little heavy, and I personally think it may be a little too heavy for a 7-8 month old. So, I’d recommend cooking gram flour pancakes as a quick after school kids snack for older children.

This plain flour savoury pancake batter is light and perfect for tiny little mouths – whether they have tiny teeth or not.

Carrot and Cumin Pancakes

Light, fluffy and savoury. Loaded with carbohydrates this pancake is great for providing energy for your little one. Cut into bite-size pieces, this pancake will also help your little practice using two very important motor skills – chewing and pincer grip.

Makes 10 pancakes. Total preparation and cooking time: 15-20mins. Suitable for freezing


  • 100g (3½ oz) plain flour
  • 150ml (5fl oz) whole milk
  • 1 tsp olive oil
  • 1 egg
  • 1 small carrot – peeled, grated
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander


Add the flour, milk, oil and crack the egg into a bowl and whisk together into a smooth batter. Then fold in the carrot, cumin and coriander. Combine well.

Heat a little oil in a 10” non-stick frying pan and add 2 tablespoons of batter. Spread the batter 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 has been used.

Cut into bite-sized pieces and serve to baby warm. Yum!

Tip: If you don’t have a 10” frying pan, simply add more batter to a larger frying pan and cook.

Find 100’s more recipes, friendly advice and nutritional info in my award-winning weaning cookbooks