Baby Pumpkin Pancake Recipe

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.

Ingredients:

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