I’m sure we all agree that a stack of hotcakes is the ultimate comfort food, but this baby weaning recipe takes the pancake, turning a belly-warming favorite into a healthy finger food that’s refined sugar free and bursting with blueberries! It also freezes beautifully with parchment paper layered between each cake, providing you with easy school lunches and a quick breakfast on busy mornings.
Let’s not label this a baby-only pancake recipe, either! Your entire family will thank you for these delicious blueberry treats.
These are fantastic by themselves either hot off the griddle or pulled from the fridge, but they are perfectly complemented by warm, toasted oats and fresh-sliced strawberries for a hearty breakfast. I always serve them to my babies (big and small) with a healthy dollop of Greek yogurt which is packed with protein and probiotics for happy tummies.
When talking nutritious baby weaning recipe, this is one of my personal go-tos because it’s soft and easy for teeny fingers to manage. Using a ground, whole-oat base instead of flour gives your babe a source of slow-release carbohydrates that will help him stay full longer, and although the cakes are delightfully sweet, I use only one tablespoon of maple syrup for the entire 12-pancake recipe. That’s an itsy-bitsy ¼ tsp of natural sugar per serving!
Like many of my other baby weaning recipe, I use rapeseed oil to prepare these. I cannot say enough about rapeseed. It’s filled with antioxidants and has a mild flavor that won’t drown out the vibrant blueberries, and it has ten times more Omega-3 fatty acid than olive oil. If you don’t have rapeseed oil available, however, coconut or avocado oil both taste lovely with this recipe.
I know momma mornings are busy, but this recipe will fit right in to your schedule. Simply grind your oats, mix in your combined wet ingredients, then let the batter sit for a few minutes while you and baby watch for tell-tale pancake bubbles! You will have plenty of time to fill bellies, weaning or not, before you scoot your littles off to school.
We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.
Aileen xoxox
Blueberry Oat Pancakes with Greek Yogurt
Prep time
10 minutes
Cook time
10 minutes
Servings
12 Pancakes
Freeze me
BLW Friendly
Vegetarian
Lunchbox
Quick
4.2 from 9 reviews
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Ingredients
2 cups oats (180g)
2 tsp baking powder
1 cup greek yogurt (250ml)
1/2 cup milk (125ml)
1 egg
1 tbsp maple syrup
2 cups blueberries (300g)
Rapeseed oil for frying
Method
1. Place the oats and baking powder into a blender and blend until they turn into a light flour, then empty into a mixing bowl, making a well in the centre.
2. In a jug whisk together the yogurt, milk, egg and maple syrup until fully combined.
3. Slowly pour the wet mixture into the flour until it forms into a smooth batter, then fold in the blueberries.
4. Drizzle about 1/2 a teaspoon of rapeseed oil into a frying pan and heat over a medium heat.
5. Use an ice cream scoop to divide the batter into the pan. Leave until the mixture starts to bubble up, then flip over and cook the other side until both are golden.
6. Serve warm or cold.
My 8mo loved these! I mean it had all her fave ingredients so I’m unsurprised but I enjoyed it too! Tasted like blueberry muffin. Will freeze for easy mornings, thank you!
Dee
5.7.2021
Didn’t work for me – maybe my yoghurt was too thin as I went by ml and it was more than the 1 cup indicated. Could not get them to stay together and the result was a soggy mess ????
Maya
6.15.2021
Can these be made with oat flour instead of grinding the oats?
Pauline
6.16.2021
These are delicious! I used frozen blueberries and pulsed them a couple times in the Vitamix so that there are more blueberry pieces instead of full ones!!
Tissana Wateesatogkij
8.4.2021
Hi! I love to try this!
Should I freeze the dough after cooked or before?
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