Today is Shrove Tuesday, also known as the International Pancake Day, so what a better way to celebrate it than enjoy making pancakes with your little ones.These healthy and delicious pancakes recipes are extracted from The Big Book of Recipes for Babies, Toddlers & Children by Bridget Wardley & Judy More, a brilliant book that takes you and your children to an exciting culinary journey, and also contains a wealth of information on child nutrition. You can make them for breakfast or as a snack idea for an afternoon break, these recipes are easy to prapare and enjoyable for the whole family.
Chocolate Banana Pancakes
Preparation time: 20 minutes
Storage: Suitable for freezing; best made just before serving, but batter can be made the night before and kept in the fridge
Ingredients:
125g (4½oz) plain flour
1 tsp baking powder
1 egg
200ml (7fl oz) milk
1 tbsp vegetable oil
¼ banana, chopped
2 tbsp chocolate chips
Method:
- Place the flour and baking powder in a bowl, and add the egg, milk and oil. Mix until almost smooth. Stir in the banana and chocolate chips.
- Heat up a large frying pan or griddle, adding a little oil if needed. Drop spoonfuls of the batter in the frying pan/on to the griddle, allowing room for each pancake to spread.
- Cook on a medium heat until bubbles appear and the undersides are golden brown.
- Turn and cook the other sides until golden.
- Serve immediately or keep warm in the oven until all are cooked. Serve with sliced banana and maple syrup.
Makes 8–10 pancakes
Oaty Breakfast Pancakes
Preparation time: 30 minutes
Storage: Suitable for freezing; best made just before serving, but batter can be made the night before and kept in the fridge
Ingredients:
225g (8oz) plain flour
110g (4oz) oats
2 tbsp baking powder
2 eggs, beaten
450ml (16fl oz) milk
4 tbsp vegetable oil
Method:
- Place the flour, oats and baking powder in a bowl. Add the eggs, milk and oil and mix well. Heat up a large frying pan or griddle, adding oil if needed.
- Drop spoonfuls of the batter into the frying pan/onto the griddle, allowing room for each pancake to spread.
- Cook on a medium heat until bubbles appear and the undersides are golden brown.
- Turn and cook the other sides. Serve immediately or keep warm until the rest are cooked.
- Top with berries and maple syrup. Makes 16–20 pancakes
Pecan Pancakes
Preparation time: 20 minutes
Storage: Suitable for freezing; best made just before serving, but batter can be made the night before and kept in the fridge
Ingredients:
400g (14oz) mixed flours and fine grains,
such as buckwheat, maize meal,
brown rice flour and quinoa
1 tbsp baking powder
1½ tsp bicarbonate of soda
3 eggs
150g (5½oz) natural bio-yoghurt
500ml (1 pt) milk
4 tbsp runny honey
4 tbsp vegetable oil
100g (3½oz) toasted pecan nuts, chopped
Method:
- Mix the flours, baking powder and bicarbonate of soda together. In a separate bowl, whisk the eggs, yoghurt, milk, honey and oil together.
- Add the wet ingredients to the dry ingredients and mix. Stir in the chopped pecans.
- Heat up a large frying pan or griddle, adding oil if needed. Drop spoonfuls of the batter into the frying pan/onto the griddle, allowing room for each pancake to spread.
- Cook on a medium heat until bubbles appear and the undersides are golden brown.Turn and cook the other sides.
- Serve immediately or keep warm until the rest are cooked. Serve with slices of banana and extra honey.
Makes 18–20 pancakes
For more recipes from The Big Book of Recipes for Babies, Toddlers & Children, visit our blog, and click here to get more information about the International Pancake Day.
#cookingwithchildren #internationalpancakeday
Bridget Wardley & Judy More
The Big Book of Recipes for Babies, Toddlers & Children
£12.99
Available from Nourish Books
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