This recipe is from Charlotte Stirling-Reed’s book How to feed your toddler.  Charlotte has earned a huge following as SR Nutrition on Instagram. She is a Registered Nutritionist with the Association for Nutrition, an author and mum to little foodies Raffy and Adaline. Having worked with Joe Wicks aka The Body Coach, it’s her mission to give parents confidence in feeding their children.

One of the things we love about Charlotte’s recipes is that she uses clever and simple tweaks to up the nutritional levels – and these pancakes are a perfect example.

Charlotte says, “Raffy named this ’Monster Pancake’ as it’s seriously bright green with red dots all over. This is a fab recipe for getting some veggies in in the morning. This looks amazing with the green spinachy batter – it should hopefully get a bit of a ‘wow’ from your kids! This is another one that’s great as a snack, lunch or even as a party piece. Feel free to use whatever fillings you fancy if you don’t have everything I’ve suggested here: tomatoes and peppers can easily be switched for mushrooms and courgettes, for example.”

Prep: 15 minutes
Cook: 8 minutes
Serves: 2 toddlers


For the batter:

  • 1 large free-range egg or 1 flaxseed egg
  • 100g self-raising flour
  • 80ml milk of choice
  • A handful of spinach (about 80g), washed
  • Olive oil, for cooking

For the topping:

  • 6 cherry tomatoes, finely chopped
  • 50g red or yellow pepper, deseeded and finely chopped
  • 30g Cheddar cheese, coarsely grated or dairy-free alternative (optional)


1. Preheat the grill to the highest temperature.

2. Add all the batter ingredients to a blender/high-speed mixer and blend to make a thick green batter. Leave to one side.

3. Heat a little olive oil in a 20cm ovenproof non-stick frying pan over medium heat.

4. Once the pan is hot, pour in all the batter then sprinkle over the topping ingredients. Cook for about 2 minutes, then pop the pan under the grill for 5–6 minutes until the pancake is puffed up and cooked through.

5. Leave to cool a little, then slice into wedges, fingers or squares – whatever you fancy.


Team Tip: To make a flaxseed egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of warm water and leave to one side for 5 minutes to thicken. 

More Recipes

  • Veggie fried rice

    Versatile fried rice is perfect for using up whatever veg you have in the fridge. A fantastic way to get loads of veggies into your kids – shredding them finely and cooking them so they’re crunchy makes them really palatable to children.

  • Better-for-them nachos

    Create a slightly healthier bowl of nachos for family movie night by toning down the cheese, ditching the sour cream and serving with lots of crunchy diced peppers, avocado, tomato, coriander, and lime.

  • Egg-free Salmon Fishcakes

    These fishcakes take very little effort to bring together and use store cupboard oily fish which is more affordable, time-saving and still packed with omega-3.

  • Lentil ragu and spaghetti

    This freezable veggie ragu or Lentil spaghetti veggienese, packs in four of your five-a-day and is high in fibre and protein.

  • Homemade Sweets

    This recipe for no-sugar delicious sweets is from chef Claudine Boulstridge.

  • Mango Coconut Lolly

    Maya is mum to an 8-year-old with multiple food allergies, and one-half of Indonesian street food business

**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.

How to feed your toddler

By Charlotte Stirling-Reed is published by Vermilion

Join our mailing list

Join our mailing list

Subscribe To Our Newsletter to receive the latest news and updates from our team.

Age of person with allergies

You have Successfully Subscribed!

Subscribe to our Newsletter

Subscribe to our Newsletter


Join our mailing list to receive the latest news and updates from our team.

Once you’ve signed up you’ll receive a welcome email from us. If it doesn’t appear in your inbox then please check all your email folders including “spam”.

GDPR and Privacy Policy

Allergies interested in (tick as many as apply)


You have Successfully Subscribed!