These yogurt pancakes with fresh fruit make a brilliant healthy breakfast that babies and toddlers love. They are easy to make, nutritious and a great finger food. Best of all they are suitable for the whole family—just double up the quantities to make a big batch.
Yogurt pancake recipe
- 1 egg
- 100ml full fat greek yogurt (I use greek yogurt because it has a higher protein content)
- 200ml full fat milk
- 150g self raising flour
- Coconut oil (or other vegetable oil)
- Fresh fruit (blueberries are Jacob’s favourite, but they’d work with any fruit—bananas and strawberries in particular)
- Honey or maple syrup for serving (NB: don’t use honey for babies under a year!)
- Crack the egg in a bowl and gently whisk.
- Add the yogurt and milk and mix. The greek yogurt is quite thick so mix until well combined.
- Then add the flour and mix until you have a smooth batter.
- Heat a spoonful of coconut oil in a frying pan.
- Once the oil is hot add tablespoons of batter. Be careful they don’t bleed into each other. You want them to stay separate.
- Cook for 1-2 minutes until light brown, then turn over and cook for 1-2 minutes more.
- Serve with a drizzle of honey or maple syrup and the fruit on top.
This recipe makes about 12 small pancakes (depending on the size of your dollops of batter!). They can be frozen to eat later.
For more inspiration take a look at my Finger foods for babies list.