These are lovely soft pancakes with a warming spicy flavour and naturally sweetened with carrot, apple and delicious spices that settle the tummy. These make your kitchen smell so homely they will surely tempt your kids to be at down for breakfast on time!
A perfect breakfast to help keep your kids full up all morning. A meal all in one! Packed with calcium as well as plenty of protein and healthy fats. Suitable from 6 months this makes a perfect baby-led weaning recipe.
This is a pancake recipe especially developed for those following a low histamine diet, as I know personally how hard it is to find nourishing, filling and yummy options when trying to get allergies and histamine better under control.
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Spiced Carrot Pancakes
- 60 g Buckwheat Flour
- 50 g Spelt Flour
- 20 g Ground almonds
- 1 pinch Sea salt (12m plus only)
- 0.5 tsp Bicarbonate of soda
- 15 g Coconut sugar
- 2 tsp Butter (melted)
- 1 Egg
- 125 ml Cream cheese
- 120 ml Whole Milk Plant-based swap to Almond, Coconut or Oat
- 0.5 Carrot (grated)
- 0.5 Apple (grated)
- 1 knob Ginger (grated)
- 2 tsp Allspice
- 2 Cardamom pods (crushed)
- Combine the dry ingredients in a large mixing bowl and the wet ingredients in another bowl. Now pour the wet ingredients into the dry and beat together lightly. Don’t over beat and it’s OK if there are still a few small lumps remaining Leave the mixture to stand for 5-10 minutes.
- Place a non-stick or cast-iron frying pan over a medium to high heat. Lightly coat the pan with a thin layer of coconut oil or butter. I use the butter from the butter paper packaging.
- Dollop in three heaped desert-spoons of batter pressing them down into circles, ensuring they don’t touch.
- Flip with a thin slotted spoon when they start bubbling and come away easily from the frying pan. They should be a lovely golden brown on both sides.
- Serve with blueberries pomegranate, mascarpone cheese and maple syrup or squeezy honey.
- You can freeze for up to 3 months or store in the fridge for up to 3 days.
- Dairy free – swap cream cheese for vegan cheese spread
- Egg free – use 1 tbsp ground flax seeds mixed with 2 tablespoons of warm water
- Nut free – swap ground almonds for ground up sunflower seeds
- Gluten free – swap spelt flour for plain gluten free flour