Almond Cardamom Sheet Pan Pancakes for Baby-Led Weaning

All the fun and fluffy satisfaction of pancakes, but without the mess of cleaning the skillet and stovetop! These sheet pan pancakes have been a game-changer in my home. I love making a double batch on the weekends and pulling them out on busy weekday mornings.

Before freezing, cut your pancakes into the finger-size shape that works well for babies using a palmar grasp and layer between sheets of parchment paper so it’s easy to grab one or two for your baby whenever you need a quick meal or snack.

This recipe is from my new cookbook, Safe and Simple Food Allergy Prevention: A Baby-Led Feeding Guide to Starting Solids and Introducing Allergens with 80 Family-Friendly Recipes.

This recipe calls for 3 of the top 9 allergens including tree nuts, eggs, and milk, and introducing common allergens in a baby’s diet early, often, and consistently helps reduce the risk of food allergies.

For baby-led feeding guidance, 8 weeks of BLW meal plans, and 80 more recipes like this that help you introduce allergens and keep them in your baby's diet consistently without having to overthink it, order your copy today!

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!

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Almond Cardamom BLW Pancakes with Raspberries

Almond Cardamom Pancakes with Raspberries

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Yield: 4 (3 pancakes per serving)

Author: Malina Malkani

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Tart raspberries, mild almond sweetness and a burst of exotic cardamom flavor make these Almond Cardamom Pancakes with Raspberries an interesting departure from the norm. Gluten-free (and dairy-free when made with soy instead of cow’s milk), they make a fiber-rich, nutrient-dense meal option for the entire family - baby included!

Ingredients

• 1 cup milk (cow’s milk or your favorite plant-based alternative)
• 6 eggs
• 1/4 teaspoon vanilla extract
• 1 cup oats
• 1 cup almond flour
• 1/4 cup ground flax seeds
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon cardamom
• 1 cup (6 ounces) raspberries (fresh or frozen and defrosted)
• (pinch of salt - omit if serving to baby)
• 1 tablespoon butter
• maple syrup, to taste (optional)

Instructions

1. In a high-speed blender, combine all ingredients except for butter and syrup, adding the wet ingredients into the blender pitcher first, before the dry. Blend until smooth and batter-like in consistency.
2. Melt butter over medium heat on a non-stick skillet. Pour batter into 3-inch circles and place 4-5 raspberries on top of each pancake. Cook until sides lift slightly and the batter begins to bubble. Flip and cook until golden.
3. Serve hot, garnished with maple syrup.

Nutrition Facts

Calories

476

Fat

31

Sat. Fat

7

Carbs

33

Fiber

10

Net carbs

24

Sugar

9

Protein

21

Sodium

250

Cholesterol

260

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https://www.malinamalkani.com/recipes/almond-cardamom-pancakes-with-raspberries

Baby friendly pancakes, raspberries, almonds, flax seeds, plant-based protein

Breakfast, Babu-Friendly, Gluten Free

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