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Festive Fun: Shaped like Christmas trees, stars, or other holiday designs, they add joy to your morning.
Family-Friendly: Perfect for babies, toddlers, and adults with customisable toppings for everyone.
Nutritious: Made with wholesome ingredients like fruit, yoghurt, and eggs, with no added sugar.
Quick & Easy: Simple to make with minimal prep and cleanup.
Versatile: Easily adaptable for dietary needs or preferences (gluten-free, dairy-free, or vegan options).
Make-Ahead Friendly: Can be stored and reheated, saving time on a busy Christmas morning.
Deliciously Festive: Naturally sweet with fruity flavours and a fluffy texture everyone will love!
Prepare the Batter
In a medium mixing bowl, add 1 cup applesauce. Add ½ cup raspberries and mash them with a fork or spoon until they are broken down into small pieces. Crack in 2 large eggs and add 2 tablespoons of plain yoghurt. Mix everything until well combined.
Add Dry Ingredients
Add 1 cup flour and 1 teaspoon baking powder into the bowl. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the pancakes light and fluffy.
Prepare the Cookie Cutters
Select festive Christmas cookie cutters such as stars, trees, or snowmen). Lightly brush the insides of the cookie cutters with oil or melted butter to prevent sticking.
Cook the Pancakes
Heat a non-stick pan or griddle over medium-low heat and lightly grease it with oil or butter. Place the greased cookie cutters onto the pan. Spoon the pancake batter into the cookie cutters, filling them about halfway to allow room for the pancakes to rise. Cook for about 2-3 minutes on one side, or until small bubbles form on the surface and the edges begin to set.
Flip and Finish
Carefully lift the cookie cutter using tongs or an oven mitt (it will be hot), and gently remove it from the cookie cutter. Flip the pancake and cook for another 1-2 minutes until golden brown.
Serve Warm
Repeat with the remaining batter and cookie cutters. Serve the pancakes plain for babies or with age-appropriate toppings for toddlers and older family members (such as a drizzle of maple syrup, extra yoghurt, or fresh fruit).
Choose Quality Ingredients:
Use fresh or high-quality ingredients, especially for the raspberries, applesauce, and yoghurt. This ensures the best flavour and texture for your pancakes.
Don’t Overmix the Batter:
Mix the wet and dry ingredients until just combined. Overmixing can make the pancakes dense and chewy instead of light and fluffy. A few lumps in the batter are perfectly fine.
Grease the Cookie Cutters Well:
To prevent the batter from sticking, thoroughly brush or spray the inside edges of the cookie cutters with oil or melted butter before each use.
Control the Heat:
Cook the pancakes over medium-low heat to prevent them from burning while ensuring they cook evenly through the centre. Patience is key!
Use Non-Stick Equipment:
A non-stick skillet or griddle makes it much easier to cook pancakes without sticking, especially when using cookie cutters.
Choose Simple Shapes for Cookie Cutters:
Opt for cookie cutters with simple, wide shapes (like stars, trees, or bells) rather than intricate designs that might make it hard to remove the pancakes cleanly.
Handle Cookie Cutters with Care:
When lifting the cookie cutters off the pancakes, use tongs or a spatula to avoid burning your fingers. Remove them slowly to keep the shape intact.
Test the Batter Consistency:
If the batter feels too thick, add a tablespoon or two of milk or water to loosen it slightly. Thick batter can make it harder to pour and spread into the cutters.
Keep Pancakes Warm:
If you’re making a large batch, keep cooked pancakes warm by placing them on a baking tray in a 200°F (90°C) oven while you finish the rest.
Add Extra Festive Touches:
Sprinkle cinnamon, nutmeg, or a hint of vanilla extract into the batter for added holiday flavour.
These substitutions and additions allow you to customise the recipe to suit different dietary needs, flavour preferences, or festive ideas, ensuring everyone in the family can enjoy the pancakes!
Applesauce:
Substitute with: Mashed banana, pear puree, or pumpkin puree for a different flavour profile. These options still provide natural sweetness and moisture.
Raspberries:
Substitute with: Blueberries, strawberries (mashed), or finely chopped cranberries for a festive red colour. They add natural sweetness and colour, while being toddler- and baby-friendly.
Flour:
Substitute with: Whole wheat flour, oat flour, or a gluten-free flour blend for dietary needs or added nutrition.These alternatives provide variety or cater to dietary restrictions.
Yoghurt:
Substitute with: Greek yoghurt (for extra protein), coconut yoghurt (dairy-free), or buttermilk. Keeps the pancakes moist and enhances flavour.
Eggs:
Substitute with: Flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) or a mashed banana for an egg-free option. This is great for egg allergies or a vegan-friendly adaptation.
Baking Powder:
Substitute with: ¼ teaspoon baking soda plus a squeeze of lemon juice or vinegar. Acts as a leavening agent to help pancakes rise.
Spices:
Add ½ teaspoon of cinnamon, nutmeg, or ginger to the batter for a warm, festive flavour.
Vanilla Extract:
Add 1 teaspoon of vanilla extract to enhance the overall flavour and sweetness.
Zest:
Add grated orange or lemon zest for a bright and zesty holiday twist.
Nuts or Seeds (for older kids and adults):
Sprinkle finely chopped walnuts, pecans, or chia seeds into the batter for added texture and nutrition.
Shredded Coconut:
Fold in unsweetened shredded coconut to complement the fruit flavours and give a tropical touch.
Chocolate Chips (optional):
Add mini chocolate chips for a fun treat (best for toddlers and older kids).
Milk (if needed):
If the batter is too thick, add a splash of milk (dairy, almond, oat, or soy) to thin it out to the desired consistency.
Holiday Colours:
Add a few drops of natural food colouring to the batter for red and green pancakes (ensure the colouring is safe for babies).
Coconut Oil:
Use melted coconut oil instead of butter for greasing the pan or cookie cutters for a mild, sweet flavour.
Plain and Soft:
Cut the pancakes into small, soft bite-sized pieces or strips for easy handling. Serve plain or with a thin spread of yoghurt or mashed fruit (e.g., banana or additional applesauce).
No Added Sugar:
Avoid toppings like honey or syrup for babies under 1 year old. Stick to natural, baby-safe options like purees or soft fruits.
With Fresh Fruit:
Serve pancakes with fresh, toddler-friendly fruits like sliced bananas, halved blueberries, or quartered strawberries. Arrange the fruit to decorate the pancakes (e.g., make a smiley face or Christmas tree).
Topped with Yoghurt:
Add a dollop of plain or vanilla yoghurt on top of the pancakes for extra creaminess.
Fun Holiday Shapes:
Keep the festive mood alive by arranging the shaped pancakes (e.g., stars, trees) in a fun pattern on the plate.
With Maple Syrup:
Drizzle a small amount of maple syrup or honey for sweetness. (Honey is safe for kids over 1 year old.)
Fruit Toppings:
Serve with a side of mixed berries (strawberries, raspberries, and blueberries) or sliced kiwi for a colourful and fresh presentation.
Whipped Cream:
Add a dollop of whipped cream or coconut cream for a festive touch. Sprinkle with powdered sugar for extra flair.
Nut Butter Spread:
Spread almond butter, peanut butter, or sunflower seed butter on the pancakes for added protein and flavour.
Refrigerator:
Let the pancakes cool completely to room temperature. Stack them with a small piece of parchment paper between each pancake to prevent sticking. Place the stacked pancakes in an airtight container or resealable plastic bag. Store in the refrigerator for up to 3 days.
Reheating:
Microwave: Heat individual pancakes on a microwave-safe plate for 20–30 seconds.
Toaster: Pop the pancakes in the toaster for a quick warm-up, which also restores a bit of crispiness.
Oven: Preheat the oven to 300°F (150°C), place the pancakes on a baking sheet, cover with foil, and heat for 5–10 minutes.
Freezer:
Cool the pancakes completely. Place them in a single layer on a baking sheet lined with parchment paper and freeze for 1–2 hours until solid. Once frozen, transfer the pancakes to a freezer-safe bag or airtight container. Label with the date. Store in the freezer for up to 2 months.
Reheating from Frozen:
Microwave: Heat frozen pancakes on a microwave-safe plate for 30–60 seconds until warm.
Toaster: Toast the pancakes directly from frozen for a crispy edge.
Oven: Place frozen pancakes on a baking sheet, cover with foil, and bake at 350°F (175°C) for 10–15 minutes.
Prepare the Batter
In a medium mixing bowl, add 1 cup applesauce. Add ½ cup raspberries and mash them with a fork or spoon until they are broken down into small pieces. Crack in 2 large eggs and add 2 tablespoons of plain yoghurt. Mix everything until well combined.
Add Dry Ingredients
Add 1 cup flour and 1 teaspoon baking powder into the bowl. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the pancakes light and fluffy.
Prepare the Cookie Cutters
Select festive Christmas cookie cutters such as stars, trees, or snowmen). Lightly brush the insides of the cookie cutters with oil or melted butter to prevent sticking.
Cook the Pancakes
Heat a non-stick pan or griddle over medium-low heat and lightly grease it with oil or butter. Place the greased cookie cutters onto the pan. Spoon the pancake batter into the cookie cutters, filling them about halfway to allow room for the pancakes to rise. Cook for about 2-3 minutes on one side, or until small bubbles form on the surface and the edges begin to set.
Flip and Finish
Carefully lift the cookie cutter using tongs or an oven mitt (it will be hot), and gently remove it from the cookie cutter. Flip the pancake and cook for another 1-2 minutes until golden brown.
Serve Warm
Repeat with the remaining batter and cookie cutters. Serve the pancakes plain for babies or with age-appropriate toppings for toddlers and older family members (such as a drizzle of maple syrup, extra yoghurt, or fresh fruit).
Calories: ~70–100 (depends on size and toppings)
Protein: ~2–3g
Carbohydrates: ~12–15g
Fat: ~1–2g
Fibre: ~1g (varies with fruit and flour choice)
Sugar: ~3–5g (natural from fruits, no added sugar)
© Mindsmaking 2024
