With a big focus on fruit at snack times, why not try a recipe that incorporates several portions of fruit, and calcium too?
Here’s a pancake recipe that could be frozen, refrigerated or eaten fresh – ideal for those lunchboxes OR snack boxes each day.
This Week’s Tip
Variety. Variety is key for everyone’s nutrition and interest. If your child does not yet eat a variety of flavours or are becoming fussy, concentrate on what they have achieved each meal time and continue to offer a selection of flavours and colours. Whatever is left on their plate at the end of the meal, continue to offer again and again for several weeks. You may be surprised, after several exposures, your child may begin to accept it and even try it!
Recipe – Fruity Pancake Snack
250g self-raising flour
1 tsp baking powder
300mls of milk
A little drizzle of oil for the pan
A handful of fresh or frozen berries (add blueberries or raspberries for a sweet taste). You can choose to keep them whole or blend into the batter as the method explains.
- Sift the self-raising flour into a bowl. Add the baking powder and make a well in the middle.
- Add the well mashed banana to the centre and then gradually whisk in the milk with the rest of the mixture. Continue this until you have a smooth, thick batter. If you want a smooth texture, add the berries and whisk or mash these in to the batter.
- Heat a drizzle of oil in a saucepan and, once hot, add a thick dollop of your pancake mixture into the pan. For snack sized pancakes, use a serving spoon or large dessert spoon to dollop the mixture into the pan.
- If you want to keep your berries whole, now is the time to dot a few berries on top of the mixture as it cooks
- Once it’s browning nicely and several small bubbles begin to form, flip your pancake and cook it on the other side (around 2-3 minutes each side or until the pancakes are firm)
Other top tips for a tasty pancake
Add a splash of lime or lemon zest into the batter.
Use any type of milk – even plant based milk.
Swap the bananas for an egg for extra protein.
Switch the self-raising flour for gluten free flour if needed.
Substitute some flour for coconut or almond flour for a sweeter, nuttier taste.
Add linseed or chai seeds into the batter to aid with bowel movements.
Freeze a batch and defrost on the morning you wish to eat them. 2 small pancakes will be a suitable size snack for children.
Don’t forget to please send us in some pictures or stories of you baking with your children or recipes you have tried and tested at home that we can share with our community. We’d love to hear what you get up to, baking in your kitchens!
Recipe found, tried and tested at https://www.srnutrition.co.uk/2019/03/baby-pancake-recipe/