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Ingredients

  • 1 1/2 cups of desired dairy-free milk
  • 1 egg
  • 2 tsp vanilla extract
  • 2 cups regular or gluten-free self-raising flour
  • 25g Nuttelex butter, melted
  • 1 tsp vanilla extract, extra
  • 1 1/2 cups fresh or frozen blueberries
  • Mix the flour, vanilla extract, milk, and egg in a bowl until smooth.
  • Gently fold in the blueberries.
  • Heat a non-stick pan over medium heat and add a small amount of batter.
  • Cook until bubbles appear on the surface, then flip and cook the other side.
  • Allow to cool before serving to your baby.

Flavoursome Blueberry and Vanilla Pancakes for Babies

Delight your baby’s taste buds with our homemade blueberry pancakes – an infant nutritional method full of flavours and health benefits. Perfect even for intolerant babies.

The Nutritional Upside of Blueberries and Vanilla

Blueberries, rich in antioxidants and Vitamin C, and vanilla, known for its calming properties, make a wonderful combination for a baby’s developing palate. This blend provides a flavourful yet balanced meal, especially suitable for intolerant babies.

Pancake Serving and Storage Tips

Serve the pancakes warm but not hot, and cut them into small pieces to avoid choking hazards. These pancakes can be stored in the fridge for up to 2 days. You can also freeze them for longer storage, providing a quick and nutritious meal anytime for intolerant babies.

A Nutritious Conclusion

Introducing your baby to solid foods should be an exciting and nutritious journey. Our blueberry and vanilla pancakes recipe is a delightful way to begin, even for intolerant babies.

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