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Recipes and Cooking

Mini Almond Pancakes Whisk Eggs 240320 Pancakes 003 lores

Mini Almond Pancakes

Mini Almond Pancakes

Mini Almond Pancakes Whisk Eggs 240320 Pancakes 003 lores

Ingredients

  • ½ cup (75g) plain flour
  • ½ cup (50g) almond meal
  • 3/4 tsp baking powder
  • 2 eggs
  • 60ml (¼ cup) milk
  • 1 tsp vanilla extract
  • 1 small banana
  • ¼ cup blueberries mashed
  • 1 ½ tbsp plain yoghurt
  • Ground cinnamon, to sprinkle (optional)

Method

  1. Sift flour and baking powder into a medium bowl. Stir in almond meal. Whisk eggs, milk and vanilla in a jug. Add egg mixture to flour mixture and whisk until well combined.
  2. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Spoon tablespoons of batter into pan to form 4 mini pancakes. Cook for 1-2 minutes each side or until golden and cooked through. Repeat with remaining batter to make 12 pancakes, spraying with a little more oil as required.
  3. Stir mashed blueberry through mashed banana.  Add a dollop of yoghurt, then banana and blueberry mix on top of pancakes.
  4. Sprinkle over a pinch cinnamon if desired.

Notes

Tip: Leftover pancakes can be wrapped in plastic wrap and frozen for up to 1 month. Try serving topped with apple puree, mashed berries or ricotta.

These mini almond pancakes are perfect for toddlers aged 9 - 12 months.

Nutritional Information

  • Serving size 48
  • Energy 314kJ 75kcal
  • Protein 3g
  • Total fat 3.2g
  • Saturated fat 0.4g
  • Carbs (total) 7.4g
  • Carbs (sugar) 3.2g
  • Sodium 35mg
  • Fibre 1.9g

All nutrition values are per serve.

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Free range farm with two people