These Raspberry Mini Pancakes are a soft, fruity and naturally sweet finger food that’s perfect for busy mornings, snack time or lunchboxes for little ones. Made with wholesome wholemeal flour and real raspberry puree, they’re fluffy, easy to hold and ideal for developing self-feeding skills and encouraging independent eating.
Packed with fibre from the wholemeal flour and raspberries, these mini pancakes help support healthy tummy digestion and keeps little tummies satisfied for longer. Raspberries are also a great source of vitamin C and antioxidants, which help to support bub’s growing immune system, while the egg provides protein and healthy fats important for growth and development. Lastly, the milk adds calcium to support bub’s growing little bones and teeth.
Raspberry Mini Pancakes
Nourishing Group
10 mini pancakes
10 minutes
20 minutes
Baby Led Weaning
Their soft texture and mini size makes these pancakes a wonderful BLW-friendly snack once bub has developed their pincer grasp. Served with fresh raspberries on the side, they make a colourful and nourishing option the whole family can enjoy together.
Ingredients
1 egg
¾ cup milk of choice
2 tsp vanilla extract (with no alcohol)
1 ¾ cups wholemeal flour
2 tsp baking powder
olive oil to fry pancakes
optional: fresh raspberries
Directions
Microwave raspberry puree cubes in 30 second increments.
To a bowl, add the raspberry puree along with the egg, milk, vanilla extract and whisk.
Add the flour and baking powder to the mixture and stir.
On a pan over medium heat, add a bit of olive oil and pour in the pancake batter to make small circular pancakes. When you start seeing bubbles, flip over the pancake and cook until golden brown.
Flatten raspberries into discs using your thumb and index finger.
Serve pancakes alongside raspberries.