This vegetable pancake recipe is a must as it is a full meal: greens, cereals and a bit of proteins. It’s also a very lovely texture for babies (8 months onwards), easy to hold and nice to chew on. You can use the same base for making other veggie pancake styles: garden peas, broccolis, zucchinis and many more!
It’s also a very easy meal to bring for outings, and a versatile option as it can be served for breakfast, lunch or snack. It can be kept 3 days in the fridge, and lightly warmed up before serving.
Ingredients (serves 6 small pancakes)
2 garlic cloves
1. Clean and cut the spinach stems. Keeping only the leaf.
@cooking_with_alix is a cooking class service launched by Alix, a French expat mom. Alix teaches kids, adults, domestic helpers and sets sensory food plays for babies. She is also offering baby led weaning trainings for parents and care givers to learn new baby cooking tricks!
Find Alix at: @cooking_with_alix / 9314 1544