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Add a photoFluffy, fruity pancakes, great for a weekend brunch
Ingredients
- 200g blueberries
- 1 egg
- 300ml milk
- 25g butter
- 200g plain flour
- 3 teaspoons baking powder
- Agave or maple syrup
- 1 tablespoon groundnut oil
- Sea salt
Directions
- PREP - Rinse the blueberries under running water and set aside. Melt the butter.
- MIX - In a large bowl mix the flour with the baking powder and a small pinch of salt.
- WHISK - In a smaller bowl beat the egg with the milk, then pour this over the flour and whisk to a thick batter.
- COMBINE - Beat in the melted butter. Then gently fold in two thirds of the blueberries.
- COOK - Heat the oil in a large non-stick frying pan. For each pancake, drop one large tablespoon or serving spoon of batter into the pan and cook for 3 minutes over a medium heat then flip and cook for another two minutes. You should cook 3 or 4 pancakes at a time depending on the size of the pan
- SERVE - Drizzle with maple or agave syrup and serve with the remaining blueberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 10 servings | |
| Calories 138 | |
| Calories from Fat 45 | 33% |
| Total Fat 5.08g | 6% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 411mg | 17% |
| Potassium 87mg | 2% |
| Total Carbs 19.45g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.61g | 2% |
| Protein 3.78g | 6% |
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