Blueberry Pancakes

These delicious blueberry pancakes are quick and easy to make, ready in just 20 minutes, and perfect for the whole family! With 18.7g of protein and over 9g of fibre per serving, they’ll keep you feeling full and help curb cravings throughout the day.

Serves 1

Calories per serving: 526

Protein per serving: 18.7g

Fibre per serving: 9.7g

Carbohydrates per serving: 63.2g

Fat per serving: 19.8g

Prep time: 5 minutes

Cooking time: 15 minutes

Ingredients

• 70g wholemeal self-raising flour
• 1 large free range egg
• 100ml full fat milk
• ¹⁄₂ tsp vanilla extract
• 100g blueberries
• 2 tsp coconut flour

Method

1. Place the flour in a bowl, making a well in the centre. Break the egg into it and add half the milk. Whisk everything together to form a thick batter. Add the remaining milk and vanilla and whisk until the batter is smooth.
2. Set aside some blueberries for garnishing, and crush the rest in a bowl with the back of a spoon or a fork. Add to the batter and mix well.
3. Heat a pan on medium-high and using a little of the oil in batches if needed, spoon the batter in portions around the pan. Cook for 2 minutes, or until small bubbles appear on the surface and the top is beginning to set.
4. Carefully flip and cook the other side for a further minute or so until fully cooked. Repeat until all batter is used (approximately 4-5 per serving).
5. Serve with the fresh blueberries and enjoy!

Notes

• Add a dollop of full fat Greek yoghurt if you wish.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
• Batch cook and freeze with baking paper between each pancake for up to 2 months. Defrost and reheat before serving.