Easy blueberry pancakes

A weekend treat, which can be multiplied to serve all the family. Use rolled porridge oats rather than the jumbo variety for the best results.

Blueberry pancakes Credit: Simon & Schuster Australia

• serves

  2

• prep

  5 minutes

• cook

  12 minutes

• difficulty

  Easy

Ingredients

• 75 g wholemeal self-raising flour
• 15 g porridge oats (not jumbo)
• 1 large egg
• 100 ml full-fat milk
• 125 g blueberries
• 2 tsp canola or coconut oil

Instructions

1. 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.

2. 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.

3. Brush a large non-stick frying pan with a little of the oil and place over 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.

4. Transfer the pancakes to a warmed plate and cook the remaining three pancakes in the same way. Serve with the reserved blueberries.

Notes

•Use non-dairy milk if you prefer but remember to adjust the calories. 100ml full-fat milk contains 63cals.

•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 around 30 seconds, or until hot throughout.

•Per serving:284 cals, protein 12 g, fat 9.5 g, fibre 1.5 g, carbs 37 g.

Recipe from The Fast 800 Recipe Book by Dr Clare Bailey, Justine Pattison and foreword by Dr Michael Mosley. Published by Simon & Schuster and is available now ($AU35)). Read all about the new book here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.