Name: Summer Blueberry Spelt Pancakes for Your Baby
Total time: 10 min
Yield: 4

Fresh blueberries and fine spelt flour create wonderfully soft pancakes that are perfect for beginners starting their food journey. Baked completely without added sugar, they are ideal for the summer season and bring a mild, natural sweetness to the table. This gentle combination provides valuable energy and early vitamins for your child to support their daily discoveries.

Ingredients

50 g spelt flour (ideally organic)
50 g fresh blueberries
1 tbsp unsweetened applesauce
50 ml water, breastmilk, or formula
1 tsp mild canola oil (plus a little extra for the pan)

This recipe yields about two to three small portions.

Preparation

Wash the blueberries thoroughly and blend them very finely in a tall container with the water or milk.
Add the spelt flour and applesauce to the blueberry puree, mixing everything into a smooth batter.
Warm a little canola oil in a non-stick pan over medium heat.
Place one tablespoon of batter per pancake into the pan, cooking them gently for about two to three minutes on each side until golden brown.
Let the pancakes cool completely on a plate, and always check the temperature before feeding your child.

Variations and Tips

Adapting the texture: For babies around five months who prefer smooth purees, you can blend half a pancake with a little breastmilk or formula into a completely smooth, chunk-free porridge.
Different fruits: Instead of blueberries, finely pureed peach or mild pear also works beautifully in this recipe.
Storage: The pancakes will keep in the fridge for up to two days when covered. They also freeze very well and can be thawed individually as needed.
For the whole family: Parents and older siblings can enjoy these pancakes topped with a drizzle of maple syrup, a sprinkle of cinnamon, and extra fresh fruit.

Allergy and Safety Information

This recipe contains spelt, which means it includes gluten, a recognized allergen. Always introduce new ingredients one at a time and in small amounts, following the three-day rule to easily spot any reactions. Remember that milk remains the primary source of nutrition for your child at this stage. If you have any concerns about introducing solid foods, please always consult your pediatrician.

Nutrients for Your Child

Spelt flour offers valuable fiber and provides gentle energy for the day. Fresh blueberries contribute important vitamin C, which helps the little body absorb iron more effectively. This combination supplies your child with wonderful nutrients that support healthy growth.

Preparation

Wash the blueberries thoroughly and blend them very finely in a tall container with the water or milk.

Add the spelt flour and applesauce to the blueberry puree, mixing everything into a smooth batter.

Warm a little canola oil in a non-stick pan over medium heat.

Place one tablespoon of batter per pancake into the pan, cooking them gently for about two to three minutes on each side until golden brown.

Let the pancakes cool completely on a plate, and always check the temperature before feeding your child.

Variations and Tips

Adapting the texture: For babies around five months who prefer smooth purees, you can blend half a pancake with a little breastmilk or formula into a completely smooth, chunk-free porridge.

Different fruits: Instead of blueberries, finely pureed peach or mild pear also works beautifully in this recipe.

Storage: The pancakes will keep in the fridge for up to two days when covered. They also freeze very well and can be thawed individually as needed.

For the whole family: Parents and older siblings can enjoy these pancakes topped with a drizzle of maple syrup, a sprinkle of cinnamon, and extra fresh fruit.

Allergy and Safety Information