BLW Green Pancakes (Broccoli & Spinach Baby Recipe)

BLW Green Pancakes (Broccoli & Spinach Baby Recipe)

Ingredients

• 1 head broccoli, chopped

• 1 cup baby spinach

• 2 eggs

• 2 tablespoons wholemeal self-raising flour

• ½ cup water

• Olive oil spray

Method

1. Place a saucepan over medium heat and add the chopped broccoli, spinach and water.
   
2. Cook until the vegetables are soft and wilted.
   
3. Transfer the cooked vegetables to a blender.
   
4. Add the eggs and flour and blend until smooth.
   
5. Heat a large frying pan over low–medium heat and lightly spray with olive oil.
   
6. Pour the mixture into the pan to form small pancakes.
   
7. Cook for 1–2 minutes, then flip and cook the other side for another 1–2 minutes until cooked through.
   
8. Allow to cool slightly before serving.
   

Storage Instructions

Store in the fridge for up to 3 days.

Freeze for up to 2 months. Reheat in a pan or microwave before serving.

Nutrition Notes

Broccoli and spinach provide fibre and a range of vitamins and minerals, while eggs contribute protein and healthy fats. This combination makes a balanced, nutrient-dense option for babies starting solids.

Parent Tip

If your batter feels too runny, add a little extra flour. If it’s too thick, add a splash of water to loosen it.

Frequently Asked Questions

Can babies have broccoli pancakes?

Yes. These are a great way to offer vegetables in a soft, baby-friendly texture.

Do I need to steam the vegetables first?

Yes. Cooking the vegetables helps soften them and makes them easier to blend and digest.

Can I use other vegetables?

Absolutely. Zucchini, sweet potato or carrot all work well.

Are these suitable for toddlers?

Yes. These are perfect for babies, toddlers and the whole family.