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.
Ingredients
- 150 g chickpea flour also known as gram flour
- 40 ml olive oil
- 160 ml warm water
Instructions
- 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.
Notes
- 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.