Suite Eats - Pancakes

I never "got" pancakes, I sort of thought they were for special breakfasts and a fiddly messy sort of breakfast.

As soon as I had to start working out what to feed a baby though, pancakes have become a staple in our home and an everyday lifesaver when the fridge seems a bit empty.

I now make pancakes at least twice a week and I'll tell you why-

  • They are excellent finger food for baby-led weaning
  • They are soft and good for gummy mouths
  • You can control exactly what ingredients go into them, so you're aware of what your babe is eating
  • you can adjust them so they're allergy-friendly (replace egg with chia if you've not branched into eggs yet)
  • you can load all the good stuff into them, they're like a vehicle for good nutrients.
  • one bowl, one pan.
  • a warming breakfast option that isn't toast
  • easy to make a load, pop the extras in a ziplock in the fridge and in the toaster to warm up for snacks, lunch or next day breakfasts. Also good to freeze for next week.
  • pancakes don't need sugar or sweetening.

My basic recipe is

type of flour + egg + wet ingredient + baking powder + power-ups!

The "power-ups" I use now my boys are two and three years old. A power-up is anything that adds nutritional value to the pancake, extra fibre, extra omegas, added protein.

For a younger baby, I would gradually introduce the power-ups and the egg. 


Here are two examples of pancakes in our house.

Dairy-free daily pancakes.

  • 70g spelt flour (I always use spelt when I am cooking for the boys, spelt is easier to digest)
  • 20g of linseed, flaxseed, sunflower seed, almond meal meal - my power ups.  
  • cinnamon
  • baking powder
  • 150 mls of coconut yoghurt
  • 2 small eggs (can make it egg-free with chia seeds or just more yoghurt)
  • water/milk of choice to change consistency if needed

Mix the dry ingredients, and then create a well for the wet, mix in until you get a runny consistency.
Pop four at a time in a non-stick pan. It took me a bit to get the hang of pan-frying them, so don't get discouraged.
These I would top with butter, coconut butter, almond or peanut butter or plain yoghurt and frozen berries or fruit. I often add some LSA and flaxseed "sprinkles" on top of the yoghurt. For Fenton's birthday, I added some raw cocoa to coconut cream and dolloped it on top, with some 100's and 1000's and he was beside himself.

Green pancakes.

  • 50g spelt flour (I always use spelt when I am cooking for the boys, spelt is easier to digest)
  • 50g of ground oats (oats in the blender for me!)
  • baking powder
  • 2 small eggs (can make it egg-free with chia seeds or just more yoghurt)
  • water/milk of choice to change consistency if needed
  • two handfuls of spinach (or peas)
  • tiny bit of garlic and good salt
  • olive oil

First up, use the one plan and start by popping olive oil, a tiny bit of garlic and spinach in and wilt this down to nothing. Mix dry ingredients, then eggs, then milk/water and then add the cooled spinach and mix in as normal. Cook in the same pan. These I would top with cream cheese and salmon for my boys. Good omegas and fats for them - they started having this as soon as they could tolerate eggs. I also found this a really good lunch for me.

I am crap at lunch and this is a winner.





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