Baby Blueberry Pancakes
Naturally sweetened oat pancakes with bursts of blueberry goodness.
Servings: 12 tbsp pancakes
Calories: 42kcal
Ingredients
- 1 ripe banana , mashed
- 1 egg
- ¼ cup (60g) Greek yogurt
- ½ cup (57g) rolled oats
- ½ tsp cinnamon
- ½ tsp vanilla extract
- ¾ tsp baking powder
- ⅓ cup (60g) blueberries
- 1 teaspoon coconut oil , for frying
Instructions
- Place all ingredients, apart from the blueberries and coconut oil, in a blender and blend until smooth.
- Roughly chop the blueberries and gently fold them into the batter.
- Heat a nonstick skillet/frying pan over medium heat and add a small amount of coconut oil to grease the pan. Reduce to medium-low heat and spoon small amounts of pancake batter onto the pan to form small circles. I find a tablespoon of batter makes the perfect size of pancakes for babies.
- Cook until little bubbles start to form on the top of the pancakes, around 1-2 minutes, then carefully flip them over and cook for a couple more minutes until both sides are golden brown.
Video
Notes
This pancake recipe is designed for making small, tablespoon-sized pancakes. Take care when flipping them, as they can be a bit delicate to handle.
Nutritional information is a ROUGH guide only, calculated using an online calculator.
Nutrition
Calories: 42kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 14mg | Sodium: 8mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.3mg