These strawberry slices dipped in pancake batter make a fun breakfast or pudding for children and adults alike. They are squidgy and naturally sweet and are soft enough for young sensitive gums. They make a great weaning finger food for babies and are suitable from 6 months old if served on their own. Serve these pancake slices with fresh strawberries, chocolate drops and a drizzle of maple syrup or homemade chocolate sauce for the rest of the family.
The pancake batter is made with buckwheat flour, which is a wonderfully nutritious “seed”, packed with important minerals such as iron, magnesium and zinc. It is also naturally gluten-free and grain-free. The pancake mix also includes ground almonds which contain calcium an important mineral for growing kids.
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Mini Strawberry Pancake Slices
- Remove the leaves and slice the strawberries into 3 or 4 slices depending on how big they are.
- Beat the eggs with the milk and then stir in the buckwheat flour, ground almonds, vanilla, cinnamon, baking powder, coconut sugar and pinch of salt. Combine the batter ingredients well and do not over stir; it is ok to have a few lumps remaining in the batter. Ideally leave for 10-15 minutes for the batter to bind, but this is not essential.
- Sprinkle the strawberry slices into the batter and ensure they are well coated.
- Heat a large frying pan to a medium heat, if it is not a non-stick pan then melt in a small amount of butter or coconut oil to lightly grease the pan. You will need to cook the strawberry slices in a few batches.
- Use kitchen tongs to transfer the dipped strawberry slices into the frying pan. Once they are browned well on one side turn the strawberry slice and cook the other side.
- Once the strawberry pancake slices are cooked, transfer over to a dish and make a pile and drizzle over some maple syrup and decorate with more strawberry slices. For an extra treat for older kids switch the maple syrup for a drizzle of chocolate sauce and/or some chocolate drops or chunks.
- Nut-free: switch ground almonds for spelt or sorghum flour
- Egg-free: per 2 eggs, use 2 tablespoons of nut butter or use 2 tablespoons ground flax with 3 tablespoons of water which you leave to soak for 10 minutes before adding to the pancake batter mix
- Dairy-free: use dairy-free milk and coconut oil instead of butter.
- Stores in the fridge for 2 days or in the freezer for 3 months