Soft Leek Flapjacks
These soft, savory leek flapjacks are ideal for teething babies. Made with simple, wholesome ingredients, they’re easy to handle and chew, offering a nutritious and delicious start to the day
- Suitable from
- Finger foods (BLW)
- Total time
- 15min
- Makes
- 2servings
- Iron
- 0.9mg
Easy/Medium to prepare
5 min prep
adjustable below
per serving
Common allergens
Egg, WheatIntroduce one at a time.
Ingredients
- Leek1/4 cup
- Whole wheat flour1/2 cup
- Egg1 piece
- Water1/4 cup
- Olive oil1 tbsp
Steps
Prepare the leeks: Wash and finely chop the white and light green parts of the leeks.
Mix the batter: In a mixing bowl, whisk the egg with water until combined. Gradually add the flour and whisk until you have a smooth batter. Stir in the chopped leeks.
Heat the pan: Heat 1 tablespoon of olive oil in a non-stick frying pan over medium heat.
Cook the pancakes: Pour small spoonfuls of the batter into the pan, forming mini pancakes about 2-3 inches in diameter. Cook for 2-3 minutes on each side until golden brown and fully set. Repeat until all the batter is used.
Cool and serve: Let the pancakes cool slightly before serving. Cut into baby-friendly pieces if needed, making them easy to grasp and chew.
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 109kcal
- Protein
- 3.9g
- Fat
- 5.2g
- Carbs
- 11.7g
- Carbs43%
- Protein14%
- Fat43%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 2 servings per recipe
Amount per serving
Calories
109
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.