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Blueberry pancakes

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Ingredients

Adjust Servings:
75g wholemeal self-raising flour
15g porridge oats
1 egg large
100ml full-fat milk
125gr blueberries
2 tsp rapeseed or coconut oil

Nutritional information

284
cals
12g
PROTEIN
9.5g
FAT
1.5g
FIBRE
37g
CARBS

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Blueberry pancakes

Features:

    A weekend treat, which can be multiplied to serve all the family. Use rolled porridge oats rather than the jumbo variety for the best results.

    • Serves 2
    • Easy

    Ingredients

    Directions

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    Blueberry pancakes COOK’S TIPS

    Use non-dairy milk if you prefer but remember to adjust the calories.
    100ml full-fat milk contains 63cals.
    If you are making this breakfast for one, keep the remaining pancakes for
    the next day. Reheat on a covered plate in the microwave on high for around
    30 seconds, or until hot throughout.

     

    Steps

    1
    Done

    Place the flour and oats in a bowl, make a well in the centre and break the
    egg into it. Pour in half the milk and, using a whisk, beat everything together
    to form a thick batter. Add the remaining milk and beat hard until the batter is
    smooth.

    2
    Done

    Tip the blueberries into a separate bowl, keeping some aside for garnishing
    later, and lightly crush with the back of a spoon before adding to the batter
    and mixing well.

    3
    Done

    Brush a large non-stick frying pan with a little of the oil and place over a
    medium–high heat. Spoon a sixth of the batter in a loose heap on one side of
    the pan and allow to spread gently. Add two more spoonfuls in the same way.
    Cook for 2 minutes, or until small bubbles appear on the surface and the top
    is beginning to set, then carefully flip over and cook on the other side for
    1½–2 minutes.

    4
    Done

    Transfer the pancakes to a warmed plate and cook the remaining three
    pancakes in the same way. Serve with the reserved blueberries.

    lana terr

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