Chickpea flour pancakes for babies (no egg and gluten free!)
Chickpea flour pancakes are an ideal early finger food – especially for babies with allergies. They contain no egg or dairy, and are naturally gluten free! This was one of my absolute favourite recipes to make when doing baby led weaning with both of my kids.
Quick reference dietary information
Dairy, egg & soy free | gluten free | nut free | sesame free | vegan
Savoury pancakes, using just three simple ingredients
Unlike many pancake recipes, these are completely sugar free! They are made from only three ingredients; chickpea flour, olive oil and warm water. Despite the slim ingredients list, they are packed full of goodness. The chickpea flour (also commonly known as gram flour) is rich in fibre, protein, vitamins and minerals. Plus, it counts towards your fruit and veg 5 a day! The olive oil is a great way to get healthy fats and extra calories into your child’s diet, as well as being rich in antioxidants. All of this makes them an excellent early weaning food.
What dietary requirements are chickpea flour pancakes suitable for?
These pancakes are vegan, making them a great choice for babies with milk and egg allergies. Chickpea flour is also naturally gluten free, meaning they are suitable for coeliacs and those with wheat allergies. In fact, these pancakes are free from all of the top 14 most common food allergens!
However, do be aware that chickpeas are part of the legume family (as are peanuts and soya) which, rarely, can cause allergic reactions. If you have any an concerns then talk to your child’s doctor before introducing legumes.
These savoury pancakes are a great option to break you out of a sandwich rut!
Shortly before starting weaning I found out that my son was allergic to wheat. I really struggled to think up a good range of lunch options which didn’t involve bread – I had definitely been in a sandwich rut! So many of the gluten free breads are highly processed and full of salt, so I couldn’t rely on these as an alternative when weaning.
These chickpea flour pancakes became a lifesaver for me. They are so quick to prepare; all you need to do is measure out the ingredients and mix them well together. You do need to let the mixture rest for at least 30 minutes (but longer is fine as well). For me, the ability to prepare in advance was ideal. It allowed me to prep the mixture when I had a (rare) spare minute, and then actually cooking the pancakes at lunchtime was really quick, just a couple of minutes on each side. A hungry baby does not want to wait!
How to serve chickpea flour pancakes to babies
Pancakes are ideal early finger foods because they are sturdy enough for little hands to grab, but soft enough to be easily chewed. You can choose to make mini pancakes, or make a few larger pancakes which can be cut into strips.
They are fine served plain, but do work well topped with a spread such as hummus, nut butter, or my calcium packed salmon spread. I tend to serve these as part of a picky lunch, perhaps with some veg sticks and shredded leftover chicken, or cucumber sticks and tuna.
If you’re interested in other gluten free lunch options, you may like to try:
Chickpea flour pancakes for babies (no egg and gluten free)
- 150 g chickpea flour also known as gram flour
- 40 ml olive oil
- 160 ml warm water
- To make the batter, simply mix the warm water and olive oil into the flour, stirring as you go to avoid it getting lumpy. The consistency should be like pouring cream, so if it is too thick add a little extra water and stir well. The batter needs to stand for at least 30 minutes before cooking (you can also prepare it the night before and keep it covered in the fridge).
- When you're ready to cook the pancakes, give the batter a good stir and heat a glug of oil in a non stick frying pan, using a medium flame.
- If making large pancakes, slowly pour the batter into the centre of the pan until you get your desired size and thickness. If you are making smaller pancakes you can use a ladle to spoon out the batter and cook them in batches. I often have two pans on the go to get all the pancakes cooked quickly!
- Flip the pancakes over once you see them starting to set around the edges. A large medium thickness pancake will need around 4 minutes each side, but it depends how crispy you like them! Serve immediately.
- If you or your child has an allergy, always double check that the recipe and all of the components are suitable. This includes checking ‘may contain’ statements on each ingredient and making your own assessment of risk based on personal circumstances.
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