baby pumpkin pancakes

baby pumpkin pancakes

A simple, vegan pumpkin pancake recipe for babies and toddlers. Soft and fluffy, these healthy, dairy-free pancakes are suitable for baby-led weaning (6 months+) as well as older kids. They're easy to make and freezer friendly, making them a great way to reduce food waste over Halloween.



1/4 cup (60g) pumpkin or butternut squash purée

1/4 cup (115ml) plant milk (we used almond milk)

1/2 teaspoon baking powder

1/2 cup (65g) plain flour

2 teaspoons coconut oil


Making the pumpkin purée

1. Cut open the pumpkin: Make an incision to the side of the pumpkin and slice it all the way through so that the pumpkin ends up in two (one side will be bigger than the other)

2. Scoop out the seeds using a metal spoon (you can roast these with olive oil, salt and spices for a tasty snack)

3. Roughly chop and your pumpkin into 1 inch chunks (skin chopped off)

4. Roast for 30-40mins at 200 degrees Celcius or until soft

5. Let pumpkin cool before putting in a blender with a big dash of the plant milk and the vanilla extract. Blend until smooth


Making the pancakes

1. Mix the pumpkin purée with the plain flour and baking powder

2. Add the rest of the plant milk or enough to form a thick batter

3. Heat the coconut oil in a non-stick pan

4. Spoon in the batter and flip when the edges start to change colour

5. Leave to cool before serving. You can serve them on their own but they're extra delicious with nut butter and coconut yoghurt




Read more

carbon offsetting peachi baby

Sustainability Update

Retrospective Self Care Review

Retrospective Self Care Review

11 tips for a zero waste shopping routine peachi baby

11 tips for a zero-waste shopping routine


Be the first to comment.
All comments are moderated before being published.