Blueberry pancakes
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Blueberry pancakes
A weekend treat — the ingredients can be multiplied to serve all the family. Use rolled porridge oats rather than the jumbo variety for the best results.
Serves 2
Calories per serving 284
Ingredients
- 75g wholemeal self-raising flour
- 15g porridge oats (not jumbo)
- 1 large egg
- 100ml full-fat milk
- 125g blueberries
- 2 tsp rapeseed or coconut oil
- Directions
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.
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.
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.
Transfer the pancakes to a warmed plate and cook the remaining three pancakes in the same way.
Serve with the reserved blueberries.
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 about 30 seconds, or until piping hot all the way through.
Non-fast days: Top the pancakes with a sliced banana or a handful of fresh berries.
Cook's tip: Use non-dairy milk if you prefer but remember to adjust the calories — 100ml full-fat milk contains 63 calories
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