These bad boys are refined sugar and flour free, and are packed with fibre and iron which are so important for your growing bub! They are incredibly versatile and can be made savoury or sweet, simply spread on your fillings of choice, roll up and serve!
They’re also fantastic for on-the-go and fit perfectly into your Catchy silicone bowl or bento lunchbox.
Serves: 5 large pancakes
For: 6+ months. For younger babies we recommend introducing lentils slowly as they are high in fibre and can cause gas.
Storage: in the fridge for 2-3 days or in the freezer for up to 3 months.
Ingredients:
1 cup red lentils (rinsed thoroughly, soaked overnight and drained)
1/2 cup oat flour
1 tsp baking powder
1 cup plant based milk
Optional:
1 tbsp maple syrup
2 tbsp hemp seeds
Steps:
- Place all ingredients into a blender or food processor and blend until the batter is a smooth consistency. Batter should resemble pancake batter in thickness, you can add more water if it appears too thick.
- Heat a nonstick pan over medium heat. Grease with oil or DF butter of choice. Pour batter into pan to create desired size pancake.
- Cook until bubbles appear in mix and underside is golden brown. Flip and repeat.
- Remove from heat and allow to cook slightly. Spread chosen filling onto pancake, roll up and cut into desired portion sizes. We used peanut butter and coconut yoghurt.
