⏰ Prep 5 minutes • Cooking 10 minutes
👶🏻 Suitable from 6 months, serve in finger shaped strips
❄️ Store in the fridge for a couple of days, or freeze for up to 3 months.
These pancakes are Grace’s favourite! They're so simple to make and delicious! Thick, fluffy and filled with bursting blueberries...😍 The perfect breakfast for the whole family!
(make 6 pancakes)
150g plain flour (or gluten free flour)
1/2 tsp baking powder
25g oat flour*
1 tsp chia seeds
1 tsp agave or maple syrup (optional)
200ml milk of your choice (I used oat milk)
1 tbsp melted coconut oil (plus extra for greasing)
big handful blueberries
*NOTE: to make your own add the oats to a blender and blend until they become a flour
In a medium bowl or in a blender, whisk all the ingredients together (apart from the blueberries) until form a smooth, thick batter. Once mixed, gently fold in the blueberries.
Warm a tablespoon of coconut oil in a pan over a medium heat. Once warm, spoon in a large tablespoon of pancake batter into the pan, using a spoon to spread out the mixture.
Cook on one side for 3-4 minutes until golden, before turning and cooking on the other side for 2-3 minutes.
Repeat until the pancake mixture is finished.
Serve the pancakes on a plate topped with the whipped peanut butter and your favourite fruits! 🥞🥰
see below what I’ve used in this recipes:
VEGAN BLUEBERRY PANCAKES with WHIPPED PEANUT BUTTER 🥞
Ingredients for the whipped peanut butter:
3 tbsps Greek yogurt
1 tsp peanut butter
To make the whipped peanut butter, place the peanut butter and the yogurt in a small bowl. Gently mix until completely combined.
🍑Note: Modify and cut food according to your children’s age to avoid chocking hazard