What toddler doesn’t love a good blueberry pancake? This dad loves them too, which is why I make them almost every weekend.

However, our toddler is on the low end of the growth chart, so we’ve been looking for ways to increase the nutritional content of this deliciously carb-heavy dish.

Enter the chickpea. Chickpea flour is our way of piggybacking a lot more protein into the batter. A single cup of chickpea flour has around 20g of extra protein.

Long story short—our toddler loved them!

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Recipe

Cookware

We’ve updated our kitchen to use all stainless steel or glass in order to eliminate as much plastics and non-stick surface exposure as possible.

• Large mixing bowl
• Measuring cup
• Fish turner or spatula
• Stainless steel pan

Ingredients

Wherever we can, we will use organic supplies. For animal products, we will look for pasture-raised and/or 100% grasssfed.

• 2 cups whole wheat flour / organic
• 1 cup chickpea flour / organic
• 2 tsp baking soda
• 1 cup Greek yoghurt / a2 organic
• 1.5 cup milk / 100% pasture, organic, whole
• 2 tsp vanilla extract / organic
• 3 tbsp brown sugar / organic
• 6 tbsp melted butter / organic, unsalted
• 2 eggs / pasture, organic

Steps

1. Mix dry ingredients in a large bowl with a well scooped out in the center. This is a great step for your little sous-chef to help with.
2. Melt the butter in your pan, transfer to well in bowl. Keep the pan on low heat for later.
3. Add milk, yoghurt, vanilla extract. Stir together
4. Beat the eggs in a separate container, then pour into the bowl mix
5. Fold it all up until well-combined, but not super smooth. You want a little clumpiness, but no bundles of dry flour.
6. With a spoon and silicone spatula, scoop out a wad of batter onto the pan at the 12 o’clock position. Use the spatula to flatten the batter a bit if it doesn’t spread out evenly.
7. Repeat around the pans edge, spacing the batter discs out so they have room to expand.
8. While the batter is still fresh, add your blueberries, pressing them into the batter. Great if you can get it completely into the batter so that the blueberry juice doesn’t run out onto the pan when you flip it.
9. Flip when the bottom is a golden brown. Use the fish turner to take a peek—you can usually tell it’s ready to go when air bubble holes start appearing in the top of the batter. Be patient and only flip once!
10. Remove when both sides are nicely browned, but not burnt.
11. Repeat 6-10 until you’ve used up all of your batter and blueberries.