Leftover Pancakes

Age suitable:

6+ months

5 stars

About the recipe

Do you have some leftover veggies or fruit hanging around? Maybe half a bowl of purée your little one has decided they’re suddenly not interested in? These ‘leftover’ pancakes are the perfect way to give them a second life.

This recipe came about because we hate seeing good food go to waste, and are always looking for clever ways to use up the little bits and pieces left in the fridge. They’re endlessly adaptable, easy to throw together and a great way to turn leftovers into something the whole family will happily eat.

The beauty of this recipe is that it will be a little different every time, depending on what you have to use up. Different fruits and veggies will naturally hold different amounts of moisture, so think of these measurements as a guide rather than a hard and fast rule.

You’re looking for a thick, spoonable pancake batter. If yours feels a little wet, add some extra flour. If it’s too thick, add a small splash of water until it looks just right.

You can make the batter ahead and keep it in the fridge to cook fresh, or cook the pancakes and store them ready to grab and go. Just keep in mind how old your leftovers were to begin with when deciding how long to store them. As a general guide, use within 3 days, including the time the original cooked fruit or vegetables have already spent in the fridge.

Ingredients

1 cup leftover cooked vegetables and/or fruit (starchy vegetables such as pumpkin, sweet potato and potato work particularly well as a base, as do fruits like apple and banana. From there, you can add any other leftover fruit or veggies you have on hand. Leftover meat or fish can also be blended through with the vegetables.)
1 egg
1 tbsp ghee (omit for dairy free)
1 heaped tbsp cassava flour (other flours also work well, including buckwheat, tapioca, spelt or plain flour)
1/4 tsp baking powder

Optional

1/4 tsp spice or flavouring of choice, such as cinnamon, lemon zest, paprika or cumin
1 serve desiccated liver powder (the amount will depend on the brand. As a general guide, use around 1/4 of an adult serve)

Method

Add all ingredients to a bowl and mash together until well combined, or blend in a blender or food processor for a smoother consistency.
Heat a little ghee or coconut oil in a frying pan and cook the pancakes on both sides until golden and cooked through. Alternatively, our favourite little shortcut is to use a sandwich press! Spoon the batter onto the press, leave the lid open for around 30 seconds to allow the pancake to begin setting, then close the lid and cook for around 1 minute, or until cooked through.

This recipe can also be made without the egg. The texture will be a little different, but the pancakes still hold together well enough for little hands, making them a great option for baby-led weaning.