Vegetarian · 6m+ · en
These squishy, savory pea pancakes are the ultimate quick spring lunch for babies and toddlers. Bursting with sweet seasonal peas and melted cheese, they are perfect for baby-led weaning and lunchboxes!
In a medium bowl, mash the green peas very well with a fork. Ensure there are no whole peas left, as whole peas can be a choking hazard for young babies.
Add the egg, flour, cheese, and garlic powder to the mashed peas. Mix thoroughly until a thick, sticky batter forms.
Heat the olive oil or butter in a non-stick skillet over medium-low heat. Scoop about 2 tablespoons of the batter per fritter into the pan, flattening them slightly with the back of the spoon.
Cook for 3 to 4 minutes on the first side until golden and firm around the edges. Carefully flip and cook for another 3 to 4 minutes until fully cooked through. Let cool completely before serving to your little one!
Yes! Let them cool completely, then store in an airtight container or freezer bag for up to 2 months. Reheat in a pan or toaster oven.
Absolutely! The mashed texture makes them a safe, easy-to-grasp finger food for baby-led weaning. Just ensure all peas are completely smashed to avoid choking risks.
Yes, simply omit the cheese or swap it for a dairy-free cheese alternative, and use a plant-based oil for frying.
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