Looking for something to do with leftover pumpkin after you've carved them? Look no further!
Children’s dietitian, Angharad Banner, has put together a spook-tacular pumpkin pancake weaning recipe for your little one.
The super quick & simple recipe will make around thirty small pancakes that will keep well in the fridge or freezer, and are a great source of protein and calcium.
They are suitable for little ones between 6-8 months plus - dependent on weaning stage.
Ingredients
- 1 mug of pumpkin puree (or 1/4 of a medium pumpkin)
- 1 mug of milk or milk alternative
- 1 mug of plain flour
- 2 eggs
- 1 tbsp of sugar
- 1 & 1/2 tbsp of cinnamon
- 2 tsp of baking powder
- 1 tsp of sunflower oil
Step one
Cut a 1/4 wedge out of your pumpkin, remove the seeds and peel to remove the skin.
Cut the pumpkin into 1cm sized pieces and place in a saucepan covered with water.
Step two
Gently simmer the pumpkin until soft (around 20 minutes).
Drain the pumpkin, mash it using a fork then leave to cool.
Step three
Place the sugar, flour, baking powder and cinnamon in a bowl and stir.
In another bowl, add milk and eggs and whisk together. Next, add mashed pumpkin.
Combine the ingredients from both bowls and mix well.
Step four
Heat the oil in a frying pan at a medium heat.
Place on a spoonful of the mixture and flip when it starts to bubble.
Once the other side is cooked, serve and enjoy!
If you give them a go, feel free to tag in your Instagram story!
