Blueberry Banana Pancakes

Blueberry pancakes are a popular breakfast option among children and adults alike. They are not only delicious but can also be nutritious if made with healthy ingredients. These scrumptious pancakes are easy to make, and your kids (even the fussy ones) will love the taste. If you want a quick breakfast or a weekend treat, these healthy blueberry pancakes will be a hit with the whole family. They can also be batch cooked and frozen for an even quicker brekkie on-the-go.

DIETARY: VEG, NF
ALLERGENS: Dairy, Wheat, Egg
AGE GROUP: 8 months+
DIFFICULTY LEVEL: Medium

SERVES: 12
PREP: 5 mins
COOK: 10 mins

EQUIPMENT: High-speed food processor

INGREDIENTS:
1 ¼ cups (175g) wholemeal spelt flour
1 cup (250ml) milk of choice 
2 ripe bananas (260g), peeled and mashed 
1 egg 
1 tsp (4g) baking powder 
1 tsp (5ml) vanilla extract
¼ tsp (0.5g) ground cinnamon 
Pinch of sea salt
1 cup blueberries
1 tbsp (20ml) extra virgin olive oil, for frying 

METHOD:

1. Place all ingredients (except blueberries and oil) into a high-speed food processor and process until smooth. Gently stir through blueberries.

2. Place approx. ¼ cup of batter into ice cube trays and freeze.

3. Once you are ready to cook, take cubes out of the freezer and place on a large hot frying pan brushed with oil. 

4. Cook for approximately 2-4 mins on each side or until bubbles begin to appear. 

5. Repeat with remaining frozen batter. 

6. Serve warm. 

MANDY’S SERVING SUGGESTION:
Serve pancakes with fresh seasonal fruit, yoghurt and a drizzle of maple syrup.

STORING LEFTOVERS: Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.

TIPS:

• Prep tips:
  To save prep time, cook larger pancakes and cut into smaller serves.

• Allergies:
  For a dairy-free version: Swap milk for a plant-based alternative such as coconut, oat, soy, or rice milk.
  For a gluten-free version: Swap wholemeal spelt flour for ¾ cup buckwheat flour and ¼ cup arrowroot powder.
  For an egg-free version: Swap egg for a store-bought egg replacer or use a flax egg (1 egg = 1 tbsp flaxseed meal + 3 tbsp water) or chia egg (1 egg = 1 tbsp chia seed meal + 3 tbsp water).

• Easy ingredient swaps:
  Swap blueberries for berries of choice.

• Additional boosters:
  Add 1 tbsp of chia seeds to the batter before processing.

• Baby-friendly version:
  Serve mashed or in finger food-sized pieces.

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