#madrehood Breakfast Desserts

Blueberry, Banana and Walnut Pancakes – Blueberry, Banana, Maple Syrup and Coconut Oil Puree

Ok folks… Here we go! I promise to fill you in on all my personal (non) drama in next week’s post. For now, as promised, here are 6 brand-spanking new recipes. Three delicious recipes for the whole family and three baby food recipes using the same ingredients. I usually cook my baby food fresh and it would annoy me to no end that I’d only use, say, 1/3 of a butternut squash. So using the same ingredients I used to make Anna’s food, I would make something for David, Fau, Philip and myself! Easy shopping. Easy cooking. I also used the Baby Bullet (no association to the brand) but any of those machines will work. For me it was about getting the softest texture. Also, I simmer my baby food in a small amount of water and blend that water into the puree to not lose the nutrients. I like the texture better than when the food is steamed. Again, those were my and Anna’s preferences! I also concluded that I wanted to introduce Anna to the flavors and ingredients that already exist on our family table. I’ve said this a million times; always consult with your pediatrician when it comes to your baby’s health and nutrition. These blog posts are simply, straight-up, what we feed baby Anna (and what we feed ourselves). So leave me all of your questions and, for the love of baby food, tag me if you cook any of this stuff!

Blueberry, Banana, and Walnut Pancakes(Serves 6 to 8)


  • 1 cup all-purpose flour
  • 1/2 cup amaranth flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 1/2 cups milk
  • 1/4 cup coconut oil, melted, plus more for brushing pan
  • 1 banana, ripe, mashed
  • 1/4 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh blueberries, plus more for topping 
  • 1/2 cup walnuts, plus more for topping
  • Maple syrup, for serving


Whisk all-purpose flour, amaranth flour and next three ingredients in a bowl. Add eggs, milk, coconut oil, banana, cinnamon and vanilla and using a spoon stir ingredients together until combined and smooth. Fold in blueberries and walnuts.

Heat griddle or  heavy large nonstick skillets over medium heat. Brush lightly with additional melted coconut oil. Working in batches, pour batter by 1/4 cupfuls onto griddle. Cook until bottoms brown, about 1  minute. Turn pancakes over and cook until second sides brown, about 1 more minute. Divide pancakes among plates. Top with blueberries and walnuts and drizzle with maple syrup.

Blueberry, Banana, Maple Syrup and Coconut Oil Puree(Yields: 1 1/2 cups; 3 servings)


  • 3/4 cups blueberries
  • 1 banana, sliced
  • 1 teaspoon maple syrup
  • 1/2 teaspoon coconut oil


Place blueberries in a 1-quart saucepan and add 1/2 cup water. Cook, covered, over low heat until blueberries are tender, about 10 minutes. Turn off heat, uncover and let cool slightly.Transfer to baby bullet. Add banana, maple syrup, and coconut oil and pulse until very smooth, about 1 minute.

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