Baby Led weaning breakfast recipes blueberry pancakes Recipe


Blueberry Oat Pancakes with Greek Yogurt

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 Dunnes Stores Greek Yogurt, which is packed with protein and probiotics for happy tummies.

When talking nutritious baby weaning recipes, 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!

Baby Led weaning Recipe

Like many of my other baby weaning recipes, 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.

This recipe is part of my Baby Food Series for Dunnes Stores. I have been so delighted to work with a brand who truly believes in what I am trying to do here at Baby Led Feeding. We have so many amazing recipes coming your way over the next few months, so keep your eyes peeled!
All of the ingredients in these pancakes are inexpensive and easily available. No crazy ingredients that you won’t know where to find and all available in-store.

If you want to see more baby led weaning pancake recipes then you should check these out: Red Velvet Pancakes, Vegetable Pancakes, Butternut Squash & Goat Cheese Pancakes, Wheat & Oat Pancakes with Banana Nice-Cream

Taste and Rate (pretty please)

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

Baby Led weaning

      • PREP TIME
      • 10 minutes
      • COOK TIME
      • 10 minutes
      • TOTAL TIME
      • 20 minutes
      • SERVES
      • Makes 12 Pancakes (that's 12 kids lunches)

What goes in...

  • 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

How to make it...

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.