Packed with protein thanks to the Greek yogurt, flip a batch of these to fuel your baby and the whole family!
Ingredients
- 1 egg, beaten
- 100g (31⁄2oz) self-raising flour
- 75ml (21⁄2fl oz) whole milk
- 150g (51⁄2oz) Greek yogurt
- 1 overripe banana, mashed
- 1 small apple, peeled and grated
- 50g (13⁄4oz) sultanas
- Sunflower oil, for cooking
Method
- Measure the egg, flour, milk, yogurt, banana, and apple into a mixing bowl and whisk until smooth. Add the sultanas.
- Heat a little oil in a large frying pan. Add tablespoons of the mixture and fry over a medium heat for 2–3 minutes on both sides, until lightly golden and cooked through.
- Allow the pancakes to cool fully, then freeze any leftover pancakes between sheets of greaseproof paper in a rigid freezer container.
It’s important to chop the sultanas for babies under the age of two as they can be a choking hazard.
This recipe is an edited extract from Finger Foods for Babies and Toddlers (Dorling Kindersley, $42.99) by Annabel Karmel. Photography by Anthony Duncan. Available now.
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