These tasty blackberry pancakes make a wonderful weekend breakfast treat, or an equally delicious pudding.
Serve with fresh seasonal fruit, yogurt or a little maple syrup or honey (for children over 12 months) or just as they are. You could add a couple of spoonfuls of one of our fruit purees for a quick and easy treat. Cut pancakes up into triangles for little fingers to hold easily.
Ground almonds work brilliantly in this recipe, however if you would prefer not use nuts then plain flour or a gluten free flour alternative work just as well. You can use a mix of almonds and flour to get a slightly different flavour and texture if you like.
Makes approximately 6 small pancakes (15cm)
Suitable for freezing
30+ mins for preparation
Under 10 mins for cooking
- 12 blackberries (or whatever fruit is in season)
- 300g ground almonds or plain flour, or a mix of the two (you could use buckwheat flour for a gluten free alternative)
- 3 eggs
- 380mls of water or milk (adjust to desired thickness)
- ½ tsp of spice like cinnamon, nutmeg or vanilla (optional)
- A little oil for cooking (olive/coconut)
Optional serving suggestions:
- Fresh blackberries or other seasonal fruit
- Seasonal fruit puree
- Greek yogurt
- A little maple syrup
- Chop up the blackberries (or seasonal fruit) into small baby bite-size pieces
- Whisk together all the ingredients until you have a smooth batter, using an electric whisk if you have one. Allow the batter to stand for about ½ an hour
- Gently heat a tsp of oil in a small pancake pan (about 15cm across), then add one ladle of batter
- Tip the mixture around the pan to coat the base. Allow it to cook for a couple of minutes, then flip over using a fish slice, and cook on the other side. Keep the pancakes warm in a very low oven whilst you cook the rest
- Serve warm with fresh seasonal fruit and yogurt, or your choice of topping