Banana & Spelt Pancakes

Pancakes make a regular appearance in our house at the weekend and this is just one of many variations! The banana provides some natural sweetness but we always add a bit of honey too as it works beautifully with the slightly earthy flavour of spelt. If your child is under 12 months you can substitute the honey for agave or maple syrup or just leave it out!

Makes 8-10 scotch pancakes


65g banana, mashed

65g spelt flour

65g self-raising flour

1/2 tsp ground cinnamon

1 egg, beaten

150ml full fat milk

1 tbsp honey, optional


Mix together the flour and cinnamon. Make a well and pour in the egg and half of the milk. Whisk until you have a lump free paste. Meanwhile, in a small saucepan heat the banana, milk and honey until just boiling. Remove immediately and whisk into the flour/egg mix until you have a batter. Cover and place in the fridge for an hour and a half to thicken.

When ready to cook the pancakes, heat a large frying pan on a medium heat and add a small knob of butter. Once melted add about 2-3 tbsp of batter per pancake [I generally pour it from a jug so its a bit of a guess!] Leave it to cook until bubbles start to appear (about 1-2 minutes) flip over with a palette knife and continue to cook for another 1-2 minutes until golden brown. Remove onto a plate and repeat until you have used all your batter.

Serve immediately with a good dose of honey or maple syrup or spread with our almond and cocoa 'nutella' or strawberry chia jam.

Coconut & Pear Bircher

This is a fantastic super nutritious dairy free breakfast option that you can prepare the night before. I think the combination of the pear and coconut work wonderfully together but use apple if you prefer and if you don't have any mixed dried berries just use whatever dried fruit you have available. This recipe is also great if you are baby led weaning as the mixture can be baked and set into little muffin size cakes that tiny hands can pick up and explore- see method below.

Serves 2 adults and 1-2 small children


100g porridge oats

400ml tin full fat coconut milk

50g mixed dried berries

30g desiccated coconut

1/2 pear, finely diced or grated

1 tbsp maple syrup

1/2 tsp vanilla paste, optional


Place all the ingredients in a large airtight container and stir to combine. Leave overnight for the oats to absorb the flavours and serve topped with extra pear and a drizzle of maple syrup. 

for baby led weaning: preheat the oven to 160oC and grease a 12-hole muffin. Divide the mixture between 9 of the moulds (it won't make 12) and bake for 20 minutes. Remove and allow to cool completely before popping out. Keep whole, slice or cut into dice before storing in an airtight container for 5 days or freeze for up to 1 month.