Vegan Baby Blue Berry + Raspberry Buckwheat Pumpkin Pancakes [Gluten Free + Refined Sugar Free + Dairy Free + Egg Free] | Cooking And Baking Adventures

adapted from www.theconsciousplantkitchen.com

An easy baby pumpkin pancake recipe 100% allergy-friendly made egg-free, dairy-free, and delicious soft food as a baby-led weaning pumpkin first recipe.

Ingredients:

• 2 cups [302g] finely grated raw pumpkin (260 g)
• 1/4 cup [63g] Pumpkin Puree homemade or pure puree from baby food pouches/cans
• 1/2 cup Milk of Choice can be breastmilk or almond/coconut milk for dairy-free [1/4 cup [60g] coconut water + 1/4 cup [60g] coconut cream 
• 2 teaspoon [5g] Melted Coconut Oil
• 1 teaspoon [4g]Vanilla Extract [Omit if making for baby]
• 1/2 cup [62g] Buckwheat flour

Toppings [roughly]

• 1/4 Cup Frozen Raspberries
• 1/4 Cup Frozen Blueberries

Optional But Highly recommended – for fluffier pancakes

• 1 teaspoon [3g] Gluten free Baking Powder

Equipment Used:

• Food processor and or
  • Mixing Bowls
  • Whisk or Fork
• Weighing Scale
• Spatula
• Oven

 Directions:

1. If baking, preheat oven to 180°C (350°F). Grease your baking tin and if required, line base with baking paper or muffin cases.
   
2. In a mixing bowl/ food processor blend or mash up
   • 1/4 cup [63g] Pumpkin Puree homemade or pure puree from baby food pouches/cans
     
3. Then add in and blend for a minute till totally combined
   • 1/2 cup  Milk of Choice can be breastmilk or almond/coconut milk for dairy-free [1/4 cup [60g] coconut water + 1/4 cup [60g] coconut cream 
   • 2 teaspoon [5g]  Melted Coconut Oil
   • 1 teaspoon [4g]Vanilla Extract [Omit if making for baby]
   • 1/2 cup [62g] Buckwheat flour
     
4. If baking
   1. Pour batter into oiled and lined baking tin or muffin cases

add on top

• 1/4 Cup Frozen Raspberries
• 1/4 Cup Frozen Blueberries

Bake180C for 20 mins or till top is golden and skewer comes out clean

5. If Cooking on a griddle

• Add in to the batter
• 1/4 Cup Frozen Blueberries
• 1/4 Cup Frozen Blueberries

1. Slightly grease a pancake griddle with melted coconut oil.
2. Warm pancake griddle to medium heat and spoon one or two tablespoons of batter per pancake.
3. Cook 1-2 minutes on one side or until sides are dry, then flip and cook on the other side for 1 minute until pancakes are fluffy and golden.

Storage

• Store the pancakes in an airtight container in the fridge for up to 3 days or freeze and thaw in the fridge the day before eating.