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
Ingredients
- 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
- Combine all the ingredients except the ghee in a blender and blend until smooth.
- Melt the ghee in a large skillet over medium heat.
- 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.
- 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.