These nutritious blueberry pancakes are ideal for brunch on Sundays. Wholemeal flour is more nutritious than white flour and keeps you satisfied for longer, while the sweetness of the blueberries eliminates the need for additional sugar - perfect for youngsters! If desired, omit or substitute blueberries. Can be customized with a variety of additionals to fit everyone's taste! Add additional toppings if desired - I like to eat mine with a chopped banana and maple syrup (natural sugars!).
Ingredients
- 125g wholemeal flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 250ml buttermilk
- 1 egg
- 75g blueberries
Method
Thoroughly mix the dry ingredients in a bowl.In a separate bowl, whisk the buttermilk and egg together.
Add the wet ingredients into the dry ingredients and make sure they are totally mixed. Leave the mixture for a few minutes (allowing the baking powder to work and giving fluffier pancakes).
Heat a non-stick frying pan and cover with cooking spray.
Add mixture to the pan and as bubbles start to rise through the mixture add blueberries onto the pancake, before flipping. When the edges are dry, flip and cook till golden on the reverse side.
Serve and take pleasure in! :)
Comments
Post a Comment