Vanilla Almond Pancake Fingers with Raspberries
A simple and tasty BLW breakfast recipe your baby (and whole family) will love!
Equipment
- mixing bowl
- skillet
Ingredients
- 1 egg
- 1 banana
- 1 tbsp natural almond butter
- cooking spray
- 1/4 tsp vanilla extract
- 1/4 cup raspberries (fresh, or thawed from frozen)
Instructions
- Preheat a non-stick skillet on low heat. Lightly spray with oil.
- Combine the ingredients in a blender (or mash well with a fork in a mixing bowl).
- Pour 3 tablespoons of batter on the skillet for each pancake. Cook for 3-5 minutes on each side, flip when the top is bubbling. Let cool slightly and cut into long, finger-shaped strips.
- Mash raspberries using the back of a fork then spread them onto the pancake strips. Flatten a few of the remaining raspberries slightly using a fork, then serve whole for baby to pick up using their pincer grasp, or pre-loaded onto a baby safe fork.
Notes
Refrigerate in an air-tight container for up to 3 days. Freeze for up to 3 months. Reheat for a quick breakfast option on busy mornings!
This recipe includes 2 top allergens (egg and almond). Before serving both top allergens together in this recipe, be sure to serve at least one of them individually first to rule out any food allergies. Follow all recommended protocols for introducing allergenic foods.
Tried this recipe?Let us know how it was!