Starting your little one on solids is an exciting milestone! And what better way to celebrate than with a stack of fluffy, delicious, and nutritious blueberry pancakes? This easy recipe is perfect for babies starting their weaning journey, packed with wholesome goodness and bursting with flavour. These homemade pancakes are far healthier than store-bought options, giving you complete control over the ingredients and ensuring your baby enjoys a delicious and safe breakfast. Get ready for happy faces and happy tummies!
Ingredients:
- 1 cup whole wheat flour (or a blend of whole wheat and oat flour for extra fiber)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 1 large egg
- 1 cup milk (breast milk, formula, or full-fat cow's milk – choose what's best for your baby)
- 1 tablespoon melted unsalted butter (optional, for extra richness)
- ½ cup fresh or frozen blueberries (make sure to remove any large stems)
Instructions:
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Combine Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. This ensures even distribution and prevents lumps in your pancakes.
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Whisk Wet Ingredients: In a separate bowl, whisk together the egg, milk, and melted butter (if using). If using frozen blueberries, gently thaw them beforehand.
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Combine Wet and Dry: Gently pour the wet ingredients into the dry ingredients, mixing with a whisk until just combined. Overmixing can lead to tough pancakes, so aim for a few gentle strokes until no dry flour remains visible.
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Add Blueberries: Fold in the blueberries. Be gentle to avoid crushing them too much.
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Cook the Pancakes: Heat a lightly oiled griddle or frying pan over medium heat. Pour ¼ cup of batter onto the hot surface for each pancake.
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Flip and Cook: Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
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Serve: Serve the pancakes immediately. They're best enjoyed warm and can be paired with a dollop of plain yogurt or a tiny drizzle of maple syrup (if your baby is old enough and you’ve introduced it).
Tips for Success:
- Adjust Consistency: If the batter seems too thick, add a tablespoon or two of milk. If it's too thin, add a tablespoon of flour.
- Don't Overmix: Overmixing develops gluten, leading to tough pancakes. Mix just until the dry ingredients are moistened.
- Even Cooking: Maintain a consistent medium heat to prevent burning or undercooking.
- Baby-Friendly Size: Make smaller pancakes for easier handling and portion control for your baby.
Variations:
- Banana Pancakes: Mash a ripe banana into the batter for added sweetness and nutrients.
- Apple Pancakes: Finely grate an apple and add it to the batter for a delicious twist.
- Other Berries: Substitute blueberries with raspberries, strawberries, or a mix of berries.
Nutritional Information (per pancake, approximate):
This will vary based on the exact ingredients used, but a single pancake will provide a good source of carbohydrates, fiber, and protein, essential for your baby's growth and development. Always consult your pediatrician or a registered dietitian for personalized dietary advice for your baby.
This simple blueberry pancake recipe provides a healthy and delicious start to your baby’s day. It's a quick dinner idea that is suitable for even the busiest parents. Remember to always supervise your baby while they are eating. Enjoy this easy recipe and the happy moments of sharing a meal with your little one!