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⏰ 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


  1. 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.

  2. 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.

  3. Cook on one side for 3-4 minutes until golden, before turning and cooking on the other side for 2-3 minutes.

  4. Repeat until the pancake mixture is finished.

  5. 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:


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


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