Delicious Allergy Friendly - Free From Blueberry Pancakes With Hidden Veggies

 

When blueberries are in season, or in offer at the market, I always think of these pancakes.

They’re quick to blend, full of flavour, and packed with good ingredients.

They’re also one of my secret weapons at home (cue the "muahahaha!" laugh).

How so? well, from my five children, my two youngest have been my toughest challenge when it comes to eating real food.

My first three ate anything I put on the table, but the youngest two... let’s just say they’ve made me get creative.

That’s how these blueberry pancakes with hidden veggies were born.

They look, taste, and smell like a treat, but they sneak in carrot, courgette, and even a bit of corn.

If you’re another parent struggling with picky eaters, I understand you.

And if you have more tips for hiding vegetables, please share them! I’d love to hear what works for your family too.

Ingredients needed

• Gluten Free Oats – 200 g (2 cups). You could substitute with normal oats if you can eat gluten. 

• Oat Milk – 120 ml (½ cup). I use oat milk, but any plant milk works. You could also use water but I prefer the texture oat milk gives. 

• Bananas – 2 medium (about 125 g / ½ cup mashed). The riper, the sweeter.

• Baking powder – 2 tablespoons (yes, tablespoons. It helps them rise).

• Lemon or Lime juice  – 2 tablespoons. Apple Cider vinegar works too.

• Maple syrup – 2 tablespoons. Use agave syrup or skip if your bananas are very very sweet.

• Vanilla extract – 2 teaspoons.

• Blueberries – 150 g (1 cup). Fresh or frozen (thawed).

• Grated (or even blended) carrot – 30 g (about ¼ cup). Adds natural sweetness.

• Grated (or even blended) courgette (zucchini) – 30 g (about ¼ cup). Keeps them moist.

• Sweet corn kernels – 20 g (about 2 tablespoons). This could be optional, but adds texture and a light sweetness.
  

(Adding up to 80 g / about ½ cup total of mixed grated vegetables works beautifully without changing texture or making them soggy. More than that, and the batter becomes too moist.)

How to make healthy blueberry pancakes

 

1. Blend the batter.

   Add oats, milk, banana, baking powder, vinegar, maple syrup, vanilla, carrot, courgette, and corn to a blender.

   Blend until smooth and thick.

   If the batter feels too runny, add 1–2 tablespoons (10–15 g) more oats and blend again to thicken.

2. Add the blueberries.

   Fold them in gently with a spoon or spatula. Do not blend.

3. Rest.

   Let the batter sit for 5–10 minutes so it thickens and becomes easier to handle.

4. Cook.

   Heat a lightly greased non-stick pan over medium to low heat.

   Pour ¼ cup (60 ml) of batter per pancake — this makes pancakes about 7–8 cm (3 inches) wide.

   Cook for 1–2 minutes until the edges look dry and small bubbles form.

   Flip carefully with a thin spatula and cook another 1–2 minutes until golden and set.

5. Serve.

   Stack warm pancakes on a plate.

   Top with extra blueberries, maple syrup, or a spoon of coconut yoghurt if you like.

Helpful Tips:

 

• Keep them small. Pour about ¼ cup (60 ml) of batter for each pancake. That gives you pancakes around 7–8 cm (3 inches) wide. Larger ones are harder to flip and may fall apart.

• Adjust texture if needed. If the batter feels too loose, add 1–2 tablespoons (10–15 g) more oats to thicken it before cooking.

• Don’t rush. Wait for the bubbles to appear before flipping, this keeps them fluffy and stops them breaking.

• Keep them warm. Place cooked pancakes on a tray in a low oven while you finish the batch.

• Lid on = fluffier pancakes. It helps them rise evenly without burning.

• Veggie tip: If you don't have a strong blender like a vitamix etc, finely grate the carrot and courgette so they disappear into the batter: your children will never notice they’re in there.
  

 

Storage instructions

• Fridge: Store in an airtight container for up to 3 days.

• Freezer: Wrap in parchment and store in freezer bags for up to 3 months.

• Reheat: Pop in a toaster or microwave for 20 seconds at a time until warm.

 

Frequently asked questions

 

Do I need to soak the oats first?

No. The blender breaks them down into fine flour.

Will the veggies make them taste weird?

Not at all. The carrot adds sweetness, the courgette adds moisture, and the corn adds lightness.

Why are my pancakes soggy?

You may have added too much banana or not enough oats. Try adding some oat flour, 1 table spoon at a time. 

Can I use other fruits?

Yes. Strawberries, raspberries, or chopped apple work well.

These pancakes are always a hit at home.

They’re one of my family’s favourite ways to start a rainy, windy, cold Saturday morning.

I hope you enjoy them as much as we do.

With love,

Zilka