Almond flour Banana Pancakes For Baby-Led Weaning
Table of Contents
Almond Flour Substitute
Almond flour is often used in baby food recipes for its nutritional benefits. However, if a substitute is needed due to allergies or preferences, options like oat flour or brown rice flour can be effective alternatives.
Oat flour provides a mild flavour and has a smooth texture, making it suitable for baking or thickening baby purées.
Brown rice flour offers a slightly nutty taste while being gluten-free, and it can be used in various dishes. Both substitutes are rich in fibre and nutrients, ensuring that the baby's dietary needs are still met without compromising on taste or texture.
Almond Flour vs Oat Flour
Almond flour and oat flour both offer distinct benefits for babies, making them suitable options for early culinary exploration. Almond flour, rich in healthy fats, protein, and vitamin E, can be a nutritious addition to baby food, though it is important to be mindful of potential nut allergies.
On the other hand, oat flour is high in fibre and can support digestive health, being generally less allergenic and well-tolerated by infants.
When incorporating these flours into a baby's diet, it's essential to consider the specific nutritional needs and any allergies, ensuring a balanced approach to introducing new ingredients.
Almonds For Babies
Babies can safely enjoy almonds in several forms, always considering appropriate age and development. Whole almonds should be avoided until children are at least five years old due to the risk of choking. Instead, finely ground almond flour can be used in baking or added to baby food for older infants.
Almond butter is another option; it can be spread thinly on bread or mixed into porridge to ensure that it is manageable for little ones.
Almond milk can be introduced as a drink (12 months old) or used in smoothies, ensuring it is unsweetened and suitable for young children.
Are Bananas Gluten Free
Bananas are naturally gluten-free, making them a suitable fruit choice for baby with gluten sensitivities or celiac disease. They contain no gluten, which is a protein found in wheat, barley, and rye.
As a whole, unprocessed fruit, bananas are not only safe to eat on a gluten-free diet but also provide essential nutrients such as potassium, vitamin C, and dietary fibre.
This makes them not only a safe option for baby but also a healthy addition to various meals and snacks.
Ingredient information
Banana - Bananas are great in pancakes for this banana pancake recipe and a great great finger food for baby-led weaning, brings the sweetness to the pancake. Simple ingredients are usually the best for most recipes. Overripe bananas are great to use up for these easy pancakes.
Almond milk - I have used almond milk to intensify the almond flavour to the pancake recipe, feel free to use an oat milk or soy milk if desired.
Almond flour - You can use almond flour or ground almonds for this recipe, sometimes almond flour is a little hard to get hold of so ground almonds are just as good.
Egg - I have used 2 free range eggs for this recipe.
Baking powder - A touch of baking powder for a little rise for these baby pancakes.
Unsalted butter - I have used a plant based unsalted butter but you could use avocado oil or coconut oil.
Serving suggestion
The pancakes are a great easy breakfast that would be great served with plain Greek yogurt, fresh fruit such as blueberries, raspberries and strawberries.
You could spread the peanuts with a little peanut butter or almond butter for added nutrition and protein.
These are great baby led weaning friendly pancakes, perfect for baby at 6 months of age or for the whole family.
Similar recipes you may like: Banana pancakes, Spinach pancakes or Heart shaped pancakes.
Storage instructions
The pancakes can be stored in the fridge for up to 3 days, if stored in an airtight container.
If you wanted to freeze the cooked pancakes, you will need to get yourself a freezer bag or an airtight container.
Make sure that which ever you choose are labelled with the item and the date. I use masking tape to label the airtight container. The cooked pancakes will store in the freezer for up to 3 months.
To defrost the cooked pancakes, leave in the fridge overnight to defrost and make sure it is fully defrosted, before serving.
Once the cooked pancakes have been defrosted you will not be able to re freeze.
If you wanted to freeze the raw pancake batter, opt for storing in an ice cube tray. This can be stored for up to 3 months in the freezer.
Equipment used to help with this recipe
Frying pan - I love the non-stick surface of this particular frying pan and it’s suitable for all types of hob.
Large mixing bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Recipe | Almond flour Banana Pancakes For Baby-Led Weaning
Almond flour Banana Pancakes For Baby-Led Weaning
Ingredients
Instructions
- In a pyrex jug or large bowl, add the mashed banana, almond milk and the beaten egg. Mix these ingredients together until combined.
- Add the almond flour or ground almonds and baking powder and carefully mix together if you are using the jug.
- Heat 1 teaspoon of the butter in the frying pan on a medium heat, turn down the heat to a medium-low heat and pour in the almond batter mix. You can make them as big or as small pancakes. I make mine approx 5 inch circumference.
- Leave to cook for approx 2-3 minutes on each side until golden brown, when you see lots of air bubbles on the first side the pancake is usually ready to flip.
- Repeat until you have used all the pancake batter and you have fluffy pancakes.
- Leave to cool before serving to your baby.
Notes
For this easy recipe you can use a food processor to blitz all the ingredients if you like.
There is no added sugar so they are great for baby led weaning.
©The Petit Spoon
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