Waffle

Honey-free waffles are an option when your baby is ready for solids, around 6 months. Honey carries an infant botulism risk and should wait until 12 months.

Most waffles are a leavened batter baked in a waffle iron, which gives them their grid shape and texture. You will find sweet versions such as green pandan waffles or stroopwafels, and savory ones such as potato waffles.

Waffles mostly give carbohydrates, with some protein and fat. Depending on the type they can also supply calcium, iron, folate and B vitamins, which fuel growth and play.

Texture and toppings

A waffle fresh from the iron or toasted sticks less to the mouth. A soft, puffy one is more likely to cause gagging. Butter, applesauce or yogurt make good spreads.

When you make waffles at home you control the ingredients. With store-bought waffles, read the ingredient list every time, since recipes differ between brands.

Frozen waffles

Frozen waffles are fine. Some are high in salt and sugar, but babies eat little at first, and some sodium helps fluid balance. Frozen food also saves families time.

A frozen waffle can be gnawed during teething, in a safe eating setup with an adult watching. If it thaws and turns gummy, swap it for a new one. Introduce the common allergens in the waffle on their own first. A baby with an allergy to one ingredient can react to even a small bite.

Waffles are low risk when prepared to suit your child's age. Very fluffy or sticky ones can cause more gagging, and a cup of water alongside helps. Stay close during meals.

Yes, waffles contain allergens. Most are made with wheat, milk and eggs, and depending on the type they may also include soy or nuts such as almonds and peanuts.

At home you choose the ingredients. With store-bought waffles, check the list every time. Before serving waffles, try each common allergen on its own first. That way, if there is a reaction, you will know the cause.