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–+ servings

Blueberry Pancakes

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Servings 12 pancakes
Calories 105 kcal

Equipment

  • sieve
  • Large frying pan or electric crepe/pancake maker
  • 4 Crumpet rings optional
  • wire whisk

Ingredients
  

  • 200 g self-raising flour substitute wholemeal self-raising flour
  • 1 tsp baking powder
  • 1 pinch salt
  • 1 egg
  • 300 ml milk substitute oat mik
  • 1 tbsp sunflower oil
  • 75 g blueberries fresh or defrosted frozen
  • 1 tbsp sunflower oil for cooking

To serve

  • blueberries fresh or defrosted frozen.
  • maple syrup
  • or Greek yoghurt

Instructions
 

Make the batter

  • Sieve 200g self-raising flour, 1 tsp baking powder and a pinch of salt in to a large bowl.
  • Make a well in the centre of the f'our and add egg, sunflower oil and whisk by hand (not electric) to make a thick smooth batter.
  • Swirl in the blueberries gently (especially if they had been frozen otherwise the juices mix to change the colour of the batter)

Cooking

  • Add a teaspoon of sunflower oil in a large non-stick frying pan or on the crepe maker and, if using frying pan, heat to a medium heat, high heat if using crepe maker
  • If using crumpet rings, brush the insides with oil and place on the heated pan.
  • Use a serving spoon or small soup ladle add about 1cm of batter into each crumpet ring. If not using crumpet rings add directly to the pan to make 3 or 4 pancakes about 7.5cm across.
  • Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
  • Keep warm in the oven while the rest of the pancakes are made
  • Serve with golden or maple syrup and fresh blueberries.

Nutrition

Calories: 105kcalCarbohydrates: 14gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 17mgSodium: 51mgPotassium: 65mgFiber: 1gSugar: 2gVitamin A: 65IUVitamin C: 1mgCalcium: 56mgIron: 0.3mg
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