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!
______
Almond Cardamom BLW Pancakes with Raspberries
Almond Cardamom Pancakes with Raspberries
Ingredients
- 1½ cups all-purpose flour
- 1¼ cups almond flour
- ¼ cup ground flaxseeds
- 2 tablespoons baking powder
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- (½ teaspoon kosher salt—optional)
- ⅛ teaspoon ground cardamom
- 1½ cups whole milk
- 1 cup plain, unsweetened soy milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or thawed frozen raspberries
- 1 ripe banana, sliced
- 2 tablespoons unsalted butter, melted
- Plain, full-fat yogurt or fruit puree, for serving (optional)
Instructions
- Preheat the oven to 425°F. Lightly oil a 13 × 18-inch rimmed baking sheet or spray with nonstick cooking spray.
- In a large bowl, whisk together the flours, flaxseeds, baking powder, sugar, cinnamon, salt, and cardamom. Add the milks, eggs, and vanilla and stir to combine fully.
- Pour the batter evenly into the prepared baking sheet. Arrange the raspberries and banana slices evenly over the top.
- Bake for 15 minutes, or until lightly browned.
- Brush the top with the melted butter and serve warm. For BLF, slice into finger-length strips and top with a dollop of yogurt or fruit puree for easier swallowing. Store any leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- This recipe contains 5 of the top 9 common allergens, including tree nuts, eggs, soy, wheat, and milk. Introducing common allergens early, often, and consistently during infancy helps reduce the risk of food allergies.
- One of my favorite mom-hacks is to batch-cook pancakes on the weekends and freeze the extra for easy, portable baby meals that you can take with you, on-the-go.
Nutrition Facts
Calories
336.57Fat
17.73 gSat. Fat
4.15 gCarbs
35.13 gFiber
5.49 gNet carbs
29.62 gSugar
8.69 gProtein
12.15 gSodium
376 mgCholesterol
82.77 mg
