Pancakes are a hit with all ages and are perfect for lazy weekend breakfasts. They also work well in a lunch box, so use some of your weekend batch for the week ahead. Suitable for all ages including weaning babies from 6 months as they are lovely and soft on the gums.
These cute mini pancakes have a lovely zesty lemon flavour and are packed with calcium for strong bones and choline for learning and memory. Blueberries are packed with polyphenols which are important for gut health and have been found to help focus and concentration. They contain good levels of protein and healthy fats which are nice and filling and may stop your kids raiding the biscuit tin mid-morning.
Whizz all the ingredients except the blueberries up in a blender for 30 seconds until combined. Leave to rest for a few minutes.
Heat a large non-stick frying pan to a medium heat.
Use a mini ice cream scoop to transfer the batter onto the frying pan – aim for three small pancakes in one frying pan.
Pop three half-blueberries into the batter of each pancake.
Flip once the pancake starts bubbling. You will hear the blueberries fizz as they hit the heat. Gently press each pancake down which squishes the blueberries. Then remove from the frying pan when the pancakes are golden on each side.
When you are finished, any spare blueberries are a treat for you. x
Dairy-free: swap cream cheese to silken tofu or cashew butter.
Gluten-free: Choose gluten-free oats or swap to quinoa flakes.
Store in the fridge for up to 3 days. Freeze in a plastic bag for up to 3 months.
Hi! I'm Lucinda Miller, and I have a passion for healthy food and healthy living. Why not sign up for my lovely newsletter?
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