6-Allergen Blender Pancakes for BLW

These baby-led weaning pancakes provide an impressive amount of nutrition, and the batter comes together in under 5 minutes in a blender. Best of all, the mixture incorporates six different allergens, and offering common allergens early, often, and consistently during infancy reduces the risk of food allergies.

I created this recipe to make it easy for you to offer your baby multiple top allergens in an easy-to-feed option that you can offer to your babies and kids at any meal or snack.

** Top tip*** Double the batch and freeze the extras for easy baby meals in a pinch! And feel free to experiment with mix-ins (such as blueberries and raspberries) for added flavor, texture, and nutrients.

It’s a recipe from my latest cookbook, Safe and Simple Food Allergy Prevention: A Baby-Led Feeding Guide to Starting Solids and Introducing Allergens with 80 Family-Friendly Recipes. The book includes a complete plan for allergen introduction, 8 weeks of baby-led feeding meal plans, a guide to starting solids and baby-led feeding based on the latest research, and 80 family-friendly recipes like this one. This one-stop-shop resource makes the process of starting solids and preventing food allergies easy, delicious, and stress-free.

6-Allergen Blender Pancakes for BLW

Print

With ImageWithout Image

Yield: 4 (3 pancakes per serving) ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Malina Malkani

Prep time: 7 MinCook time: 10 MinTotal time: 17 Min

These baby-led weaning pancakes provide an impressive amount of nutrition, and the batter comes together in under 5 minutes in a blender. Best of all, the mixture incorporates six different allergens, and offering common allergens early, often, and consistently during infancy reduces the risk of food allergies. This recipe may contain affiliate links, meaning that if you choose to purchase a product through a link, I will receive a small commission - this in no way impacts the amount you pay. Affiliate links are marked with an asterisk (*). If you liked this recipe, could you please rate it and share your thoughts? Your ratings help more people find my recipes and articles. Thank you!

Ingredients US Metric

• 1 cup almond flour
• 1 cup all-purpose flour
• ½ cup plus 2 tablespoons plain, unsweetened soy milk
• ¼ cup plain, full-fat Greek yogurt
• 2 tablespoons smooth peanut butter
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• 2 tablespoons ghee or unsalted butter

Instructions

1. Combine all the ingredients except the ghee in a blender and blend until smooth.
2. Melt the ghee in a large skillet over medium heat.
3. Pour the batter into the skillet in 4-inch pools, three or four at a time. Cook until bubbles form in the batter, about 2 minutes, then flip and cook until the pancakes are cooked through, about 2 minutes more.
4. For BLF, slice the pancakes into finger-length strips for babies using a palmar grasp and chickpea-sized bites for babies using a pincer grasp. Serve warm.

Notes

• Store any leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months (separate them with parchment paper to make it easy to remove one or two at a time).
• For a lemony flavor, add 1 teaspoon lemon juice plus 1 teaspoon grated lemon zest to batter.
• Optional add-in: sprinkle a few blueberries onto the pancakes once they are cooking in the skillet.
• This recipe provides 6 of the 9 top allergenic proteins in baby-safe forms, including milk, eggs, wheat, peanut, tree nut, and soy. Offering common allergens early, often, and consistently during infancy reduces the risk of food allergies.

Nutrition Facts

Calories

464.64

Fat

29.36 g

Sat. Fat

7.1 g

Carbs

33.25 g

Fiber

4.39 g

Net carbs

28.86 g

Sugar

2.82 g

Protein

19.69 g

Sodium

544.24 mg

Cholesterol

201.68 mg

Created using The Recipes Generator