Baby’s Zucchini Pancakes: A Sweet and Tender Recipe for Little Ones
Baby’s Zucchini Pancakes: A Sweet and Tender Recipe for Little Ones
[Baby Food] How to Make Zucchini Pancakes
Zucchini is naturally sweet and delicious no matter how you cook it, but making it into thinly sliced pancakes is exceptionally tasty. The slight crispness when bitten into, combined with the zucchini’s inherent sweetness, is sure to captivate your child’s palate. These pancakes are soft and easy for babies to eat, making them a great snack from the later stages of baby-led weaning. Made with simple ingredients, you can prepare them quickly and easily, offering peace of mind even on busy parenting days.
Main Ingredients- 1/2 Zucchini (approx. 150g)
- 1/4 Onion (approx. 30g)
- A small amount of Carrot (approx. 20g, optional)
Batter & Frying- 1 Measuring cup (approx. 100g) Pancake Mix
- 1 Measuring cup (approx. 180ml) Cold Water
- Generous amount of Brown Rice Oil or Cooking Oil
- 1 Measuring cup (approx. 100g) Pancake Mix
- 1 Measuring cup (approx. 180ml) Cold Water
- Generous amount of Brown Rice Oil or Cooking Oil
Cooking Instructions
Step 1
First, wash the zucchini thoroughly and trim off the ends. Prepare the onion and carrot as well. Thinly julienne the zucchini and onion. Julienne the carrot too, keeping the strips thin so they are easy for your baby to eat. If you want to add some color, use a small amount of carrot. Aim for thin, even cuts for consistent cooking.
Step 2
In a large bowl, combine 1 measuring cup of pancake mix and 1 measuring cup of cold water. Whisk them together until there are no lumps. Don’t overmix; a few small lumps are okay. The batter should be slightly thick, not too watery. It should flow slowly when lifted with a spoon.
Step 3
Add the julienned zucchini, onion, and carrot to the prepared batter. Gently mix everything together with chopsticks or a spatula until the vegetables are evenly coated. Be careful not to mix too vigorously, as the zucchini might release too much moisture, making the batter too thin.
Step 4
Heat a non-stick pan over medium-low heat and add a generous amount of brown rice oil or cooking oil. Once the pan is sufficiently hot, carefully spoon the batter onto the pan to form pancakes of a suitable size. Make them relatively thin so they cook evenly all the way through.
Step 5
When the bottom side turns golden brown and starts to crisp, carefully flip the pancakes using a spatula. Flip them occasionally, cooking until both sides are golden brown and slightly crispy. Your delicious zucchini pancakes are ready! Cut them into bite-sized pieces for your baby and serve warm.
