PEA & BANANA PANCAKES 🥞

⏰ Prep 10 minutes • Cooking 10 minutes

👶🏻 Suitable from 6 months

🌱 Vegan

❄️ Store in the fridge in an airtight container for a couple of days, or freeze for up to 3 months

I love these pancakes so much because are packed with protein and are easy to make, thanks to the help of your blender! They are a great finger food for toddlers and babies and are also dairy and egg free, perfect for those with allergies.

PEA & BANANA PANCAKES cut in half hold in hands

Ingredients

(makes approx. 15 baby pancakes)

50g frozen peas
200ml milk of choice (I used oat milk)
1 ripe medium banana
140g oat flour (whizz rolled oat up in a blender)
40g almond flour (or you can use oat flour instead)
2 tbsp chia seeds
1 tsp backing powder (optional- it’s to make them fluffy)
1 tsp vanilla extract (optional)
1-2 tbsps maple syrup (optional-I didn’t use it)

Method

Add the frozen peas in a pan of boiling water and cook them until cooked (3-4minutes).
Drain the peas and place them in a food processor. Add the milk and pulse until completely mixed.
Add all the rest of the ingredients into the food processor and pulse until they form a smooth, thick batter.
Let the mixture sit for 5-10 minutes so it can thicken up.
Warm some coconut oil in a pan over a medium heat. Once warm, spoon in one or two tablespoon of pancake batter into the pan and using a spoon to spread out the mixture.
As soon as the pancakes are cooked enough that you can get a pancake flipper underneath without breaking the pancakes, flip and cook an additional 2-3 minutes.
Repeat until the pancake mixture is finished.
Enjoy with your favourite toppings!