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Gluten Free Pumpkin + Banana Pancakes

GF | nut free  - contains dairy and egg
Print Recipe
Course 1 meal a day, Baby Led Weaning, BLW, Breakfast, Fritters, Snack

Equipment

  • Small Saucepan
  • Spoon
  • Frying Pan

Ingredients
  

  • 3/4 cup chickpea (besan) flour
  • 1/2  cup cassava flour
  • 1 ripe spotty banana
  • 125 grams steamed, mashed pumpkin
  • 2 eggs
  • 2.5 tbsp butter or ghee
  • 1/4 cup milk of choice
  • 2 tbsp hemp seeds
  • 1/2 tsp  GF baking powder
  • 1/2 tsp  baking soda
  • 2 tbsp  butter or ghee (for frying)

Instructions
 

  • Mash the ripe spotty banana into a bowl and add in the steamed mashed pumpkin, milk and eggs - whisking well
  • Melt the butter over a low heat and add that to the wet mixture, stirring as you pour 
  • Sift the chickpea and cassava flour, baking powder and baking soda over the wet ingredients 
  • Mix gently to combine and stir in the hemp seeds 
  • Preheat a large pan over a medium heat and add in one tablespoon of ghee or butter 
  • Once the pan is hot, begin spooning in the pancake batter to form your pancakes 
  • Fry until you see bubbles appear on top, then flip and fry until cooked within 

Notes

* You could serve these with berry chia jam, nut butter or more butter & honey or maple if appropriate 
Age Suitable: When tolerating eggs (allergen)
 
Recipe for Boob to Food by Jane Houston
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