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Toddler holding healthy blueberry pancakes
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Healthy Blueberry Pancakes

Deliciously naturally sweetened, these Healthy Blueberry Pancakes are perfect for baby-led weaning, finger food or for toddlers. Great for breakfast or snack.
Course Breakfast, Snack
Cuisine American
Fridge Life? 3 days
Freezable? 3 months
Prep Time 5 minutes
Cook Time 10 minutes
Servings 14 pancakes
Calories 40kcal
Author Dora

Equipment

  • Oxo Silicone Spatula
  • Silicone Brush

Ingredients

  • 2 eggs
  • ¾ cup rolled oats 65 grams
  • ¼ cup whole milk 60 ml
  • 1 banana
  • cup blueberries 100 grams

Instructions

  • Add all the ingredients except the blueberries into a blender.
  • Wash the blueberries and cut them into quarters (or halves if they are small).
  • Mix the blueberries into the batter with a spoon or spatula.
  • Heat a pancake pan over medium heat.
  • Once the pan is heated, add a bit of olive oil so that it barely greases the pan.
  • Using a tablespoon, scoop the batter from the blender and place over the pan. Repeat until you have the full pan covered. I usually can make 4 pancakes at a time.
  • When you see the batter firming around the edges and lifting a bit of the pan, flip them over.
  • Bake for another minute or two, based on the strength of the heat.
  • Transfer to a plate to cool before serving.

Notes

Choose the perfect pan. If possible, make sure you are using a non-sticky (non-toxic) pan for these pancakes. This way you will only need a minimum amount of oil to grease the pan and the pancakes will bake more quickly and evenly. And be easier to turn. 
Know your pancake size. You want to make sure to make the pancakes just as big and as thin enough so that they are perfectly baked from the inside but not overbrowning on the outside. I’ve found with this batter that the perfect amount is taking one tablespoon and carefully arranging on a pan – evenly and as thinly as you can.
Don’t overuse the oil. If you have a perfect pancake pan, you will only need a slight amount of oil to grease it. I’ve recently switched to using olive oil for baby and toddler pancakes because I only use small amounts and you can’t really taste or smell it, I only need a small amount and the health benefits are better than coconut oil (you can still use coconut oil though).
If you add too much oil the pancakes will be too greasy and sometimes even soggy and there is a large possibility you child won’t want to eat them.
Storage
  • Fridge – place in an airtight container for up to 3 days.
  • Freezer – if you think you will be defrosting them individually then place them one on top of the other and then separate them with parchment paper followed by placing them in an airtight container. Once defrosted, use within 24 hours.
Reheating from frozen
  • Reheat in the oven at 180°C / 350°F for about 5-10 min.
  • Reheat in toaster for 1 min on defrost setting
  • Reheat in microwave for about 15 sec on defrost setting (depending on the microwave)

Nutrition

Serving: 1pancake | Calories: 40kcal | Carbohydrates: 6g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 11mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg