Baby Vegetable Pancakes

Name: Baby Vegetable Pancakes
Total time: 30 min
Ingredients: 200g all-purpose flour; 150ml, divided milk; 1 egg yolk; 2.5g active dry yeast; 1 tablespoon cornstarch; 50g vegetables, finely grated; 1 teaspoon mild cooking oil

Gentle, milk-based pancakes designed for babies just beginning their solid food journey. These soft, easily digestible rounds are perfect for little tummies and help introduce vegetables in a simple, wholesome way.

30 min

Easy

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Story

These tender pancakes are perfect for babies aged 6 months and up who are ready to explore solid foods. The mild flavor profile and soft texture make them ideal for developing palates and tiny tummies. Feel free to swap in whatever vegetables are in season or that your little one enjoys.

Ingredients

all-purpose flour 200g

milk 150ml, divided

egg yolk 1

active dry yeast 2.5g

cornstarch 1 tablespoon

vegetables, finely grated 50g

mild cooking oil 1 teaspoon

Instructions

Wake up the yeast

Pour half of the milk (about 75ml) into a small bowl and sprinkle the yeast over the top. Let it sit for 5 minutes until the mixture looks slightly foamy and alive.

Mix the dough

In a larger bowl, combine the flour with the remaining milk. Pour in the yeast mixture and stir until everything comes together into a soft, smooth dough. Cover and let rest for 10 minutes.

Prepare the vegetable blend

In a separate bowl, whisk together the grated vegetables, egg yolk, cornstarch, and a drizzle of cooking oil until well combined.

Shape the pancakes

Turn the dough out onto a lightly floured surface. Divide it into small portions, then roll each one into a ball and flatten gently into a disk about 2 inches wide.

Cook until golden

Heat a non-stick pan over low to medium heat. Place the pancakes in the pan and cook for 2 to 3 minutes per side until they turn a light golden brown and feel set in the center. Let cool to a safe temperature before offering to baby.