1. In a mixing bowl, combine the whole wheat flour and baking powder. If using, add a pinch of cinnamon for mild flavor.
2. In another bowl, whisk together the milk and egg until well combined.
3. Slowly pour the wet mixture into the dry ingredients, stirring gently to combine. Be careful not to overmix; a few lumps are fine.
4. Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
5. Heat a non-stick frying pan over medium heat. You can lightly grease it with a bit of oil or butter if desired.
6. Pour a small amount of batter onto the hot pan, shaping it into a small pancake (about 10 cm in diameter).
7. Cook for about 2-3 minutes on one side, or until bubbles start to form on the surface, then gently flip and cook for another 2 minutes until golden brown.
8. Remove from the pan and keep warm while cooking the remaining pancakes.
9. Serve the pancakes warm, allowing your toddler to pick them up and enjoy!

Why this Recipe is Good for a Toddler:

These Blueberry Milk Pancakes are a great option for a toddler's breakfast as they are made with whole ingredients and are easy for little hands to grasp. They provide a good source of carbohydrates and fiber, essential for energy and proper digestion. Blueberries add natural sweetness and are rich in antioxidants, which are beneficial for a growing child.

Storing Options:

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. They can also be frozen by layering them between pieces of parchment paper and placed in a freezer-safe bag. When needed, reheat in a toaster or microwave.

Possible Side Effects or Allergies:

This recipe contains milk and eggs, which can be allergens for some children. It's important to ensure your toddler has been introduced to these ingredients previously without any adverse reactions. Whole wheat flour is typically safe, but if your child has gluten sensitivity, consider using a gluten-free flour blend instead.