Purple pancakes

I used to think I was a morning person. I now realise that I was a morning person because I only had myself to look after! Now with William to prioritise my lazy morning coffee whilst watching the news in my dressing gown is a distant memory! Mornings now are a bottle-washing, milk-making, baby- dressing rush before my husband leaves! One thing I’m not happy to rush though, is breakfast. I really enjoy sitting with Will, eating our breakfast together at the table, and as I’m soon returning to work I’m adamant about keeping this precious time together. To make this possible I have been experimenting with lots of recipes that are filling, delicious, family friendly, nutritious and above all quick to make!

These purple pancakes fit the bill- incredibly quick to make and lovely to sit and enjoy together. I say quick to make but there is one caveat; they rely on fruit compote/puree that I had already made and frozen. Since I began weaning Will I have kept a stash of pureed fruit in the freezer for adding to yoghurts, porridge, rice pudding and many other things. I freeze them in 50ml cubes in silicone trays to make them easy to remove and defrost. You could, however, use 50ml of a fruit purée pouch or jar if you preferred. 


This makes 8 small pancakes, 4 for Will and 4 for me!

  • Half a medium banana
  • 1 egg
  • 1 heaped Tbsp plain flour
  • 50ml blueberry purée (you could substitute this for any purée you have, but they won’t be purple!) 
  • Half tsp cinnamon
  • Butter or oil for frying 


  • Mash banana into bowl
  • Defrost cube of purée in microwave if frozen then add to mixing bowl
  • Mash banana and add to mixing bowl with purée
  • Beat the egg and add this 
  • Sift the flour and cinnamon into the mixture and stir
  • Heat frying pan and add butter or oil to stop the pancakes sticking. I use unsalted butter.
  • Use a tablespoon to drop the batter into frying pan, flip after roughly 30 seconds.

This morning my son had these plain with strawberries while I enjoyed mine with some coconut yoghurt and strawberries. 

I’d love to hear if you try making these! 

Banana and cinnamon pancakes 

Weaning wasn’t something I thought about during pregnancy or when Will was tiny, so when he reached six months old and was opening his mouth like a bird every time we ate in front of him I wasn’t entirely sure how to proceed. Mummy friends had told me about baby led weaning while my Mum was all about jars of purée! In the end, we decided to go with a bit of both. It was most important to me that we could eat the same food, so some of Will’s meals were blended/mashed versions of ours, while others, like these delicious pancakes, were predominantly finger food. I don’t think you need to adhere to one method or another. For me, knowing Will was getting nutrition and being kept full by pureeing some meals, as well as introducing him to a variety of textures and tastes with finger food provided a great balance. These pancakes make great finger food for breakfast or pudding, and they are perfect for babies and grown ups alike! They take a couple of minutes to make and our completely free of refined sugar or dairy.


To make 10-12 mini pancakes 

  • Half a ripe banana (it’s important that it’s ripe so it mashes well and is sweet)
  • 1 egg
  • 1 heaped desert spoon of plain flour
  • 1/2 tsp of cinnamon
  • 1 desert spoon of almond milk


  • Mash or blend the banana
  • Add the egg and mix together
  • Add flour and cinnamon
  • Add milk and whisk
  • Leave to rest if possible but if you don’t have time they still work beautifully(I often don’t in the morning)
  • Melt some unsalted butter in a frying pan and spoon desert spoonfuls of the batter into the pan, flip after about 30 seconds or when they are golden.
  • Leave to cool for your little one.

These have a lovely soft texture that virtually melts in babies mouths making them easy to eat. I use plain flour and almond milk but they also work with cow’s milk and buckwheat flour. Other things that could be added to these pancakes include blueberries or little bits of cooked apple. I tend to make these most weekends, I double the mixture and my husband and I have them with Greek yoghurt and berries. They can be frozen or are fine kept in the fridge for 24 hours.

I hope you and your little ones enjoy them!