Fluffy Blueberry Oat Pancakes
Naturally sweet and wholesome pancakes made with fiber-rich oats and antioxidant-packed blueberries. These are soft enough for toddlers to chew easily and perfect for self-feeding.
Ingredients
- 1 cup Rolled Oats
- 0.5 cup Blueberries
- 1 medium Ripe Banana
- 1 large Egg
- 0.25 cup Whole Milk
- 0.5 teaspoon Baking Powder
- 1 pinch Ground Cinnamon
- 1 teaspoon Coconut Oil
Instructions
- Place the rolled oats in a blender and pulse until they reach a fine, flour-like consistency.
- In a medium bowl, mash the ripe banana until smooth. Whisk in the egg and milk until well combined.
- Add the oat flour, baking powder, and cinnamon to the wet ingredients. Stir until just combined; do not overmix.
- Gently fold in the blueberries. Safety Note: If the blueberries are very large, cut them in half before adding to the batter to prevent choking.
- Heat a non-stick skillet over medium-low heat and lightly grease with a tiny bit of coconut oil or unsalted butter.
- Pour small amounts of batter (about 2 tablespoons per pancake) into the skillet to make 'toddler-sized' circles.
- Cook for 2-3 minutes until small bubbles appear on the surface and the edges look set.
- Flip carefully and cook for another 1-2 minutes until golden brown and cooked through.
- Allow to cool to a safe temperature before serving. Cut into smaller bite-sized pieces if your toddler is still practicing utensil use.
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