The little ones will love these soft green pancakes, which comes from a healthy dose of spinach - just enough to compliment the earthy flavour of the buckwheat flour without being overpowering.
You can fill these with sweet or savoury fillings. We prefer to start with a more savoury take, such as curried vegetables and chickpeas, scrambled eggs and veggies, or ratatouille, and then move onto a sweet if you fancy. They also make great finger food for your little one all by themselves, or alongside one of our pouches for dipping.
- 250 ml water
- 80 g baby spinach
- 160g buckwheat flour
- pinch salt (optional)
- 2 large eggs
- 1 tablespoon olive oil
- 1/4-1/2 cup milk or non-dairy milk
- Add the water and spinach to a blender and blitz until smooth, letting run on high for about one minute, until spinach has completely broken down.
- Strain through a fine mesh sieve to remove pulp. Rinse out blender. Add the liquid back to the blender along with eggs, olive oil, and buckwheat flour.
- Pour into a jug and let rest, covered, in the fridge for at least 30 minutes but it’s best if you can make it the night before and let it sit in the fridge overnight.
- Once ready to cook remove from the fridge. Stir in enough milk until the consistency of the batter is like that of single cream.
- Preheat a non-stick pan over medium heat. Pour in a thin layer of batter, swirling the pan to completely coat the bottom. Cook for 1 minute until the edges start to curl up. Flip and cook on the other side for 30 seconds or until cooked through.
- Remove to a plate, cover to keep warm, and continue with remaining batter. Serve warm and enjoy!
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