Name: Soft Spelt Pancakes with Mild Apple and Carrot Filling
Total time: 30 min
Yield: 4

Introduction

These soft spelt pancakes with a gentle apple and carrot filling are wonderful for toddlers from 12 months. They are easy for little hands to hold, supporting fine motor skills while bringing natural sweetness to the plate. This makes sharing meals at the family table a true joy.

Ingredients

For the batter:

100 g spelt flour (light or wholemeal)
2 eggs
200 ml milk (cow's milk or plant-based alternative)
1 tsp rapeseed oil (plus a little extra for frying)

For the filling:

2 medium apples (peeled and cored)
1 large carrot (peeled)
50 ml water
1 pinch of cinnamon (optional)

Preparation

Cut the apples and the carrot into small cubes.
Place the fruit and vegetables in a small pot with the water and bring to a boil.
Simmer over medium heat for about 10 minutes until everything is nice and soft.
Blend the mixture to a smooth puree using a hand blender and stir in the pinch of cinnamon.
Meanwhile, whisk the spelt flour, eggs, milk, and rapeseed oil in a bowl until you have a smooth batter.
Heat a little oil in a pan and fry the batter in portions over medium heat to make thin pancakes.
Spread the apple-carrot puree on the finished pancakes, roll them up, and cut them into handy slices.
Let them cool down well and always check the temperature before serving.

Variations & Tips

Swap fruits and veggies: A mixture of pear and parsnip works beautifully instead of apple and carrot.
Storage: The finished pancakes can be kept covered in the fridge for up to two days. The puree freezes wonderfully in ice cube trays to be thawed as needed.
For the whole family: Adults can top their pancakes with a drizzle of honey or roasted, chopped nuts for extra flavor.

Allergy & Safety Information

This recipe contains gluten (spelt flour), eggs, and milk (if cow's milk is used). Always introduce new foods one at a time and in small amounts to easily observe any potential reactions.

Please note that honey is not safe for babies under 12 months due to the risk of infant botulism. Whole or roughly chopped nuts pose a choking hazard and are only safe for toddlers when finely ground. If you have any uncertainties about nutrition or introducing solid foods, please consult your pediatrician.

Nutritional Information

Spelt flour provides valuable dietary fiber and complex carbohydrates for long-lasting energy. The combination of apple and carrot brings natural vitamin C and beta-carotene to the plate, which is especially valuable during this growth phase. Eggs and milk complete the dish with important protein and calcium for bone development.

Preparation

Cut the apples and the carrot into small cubes.

Place the fruit and vegetables in a small pot with the water and bring to a boil.

Simmer over medium heat for about 10 minutes until everything is nice and soft.

Blend the mixture to a smooth puree using a hand blender and stir in the pinch of cinnamon.

Meanwhile, whisk the spelt flour, eggs, milk, and rapeseed oil in a bowl until you have a smooth batter.

Heat a little oil in a pan and fry the batter in portions over medium heat to make thin pancakes.

Spread the apple-carrot puree on the finished pancakes, roll them up, and cut them into handy slices.

Let them cool down well and always check the temperature before serving.

Variations & Tips

Swap fruits and veggies: A mixture of pear and parsnip works beautifully instead of apple and carrot.

Storage: The finished pancakes can be kept covered in the fridge for up to two days. The puree freezes wonderfully in ice cube trays to be thawed as needed.

For the whole family: Adults can top their pancakes with a drizzle of honey or roasted, chopped nuts for extra flavor.

Allergy & Safety Information

This recipe contains gluten (spelt flour), eggs, and milk (if cow's milk is used). Always introduce new foods one at a time and in small amounts to easily observe any potential reactions.

Nutritional Information