Blueberry Wholemeal Pancakes
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Blueberry Wholemeal Pancakes

Adding plump, juicy blueberries to whole wheat pancake batter makes them healthier (and better!). It's a great way to start your day with a hefty serving of fruit. Drizzle some maple syrup for that extra indulgence.

  • Method

    1. Mix flour, sugar, baking powder, baking soda and salt in a bowl until well combined. Set aside. 
    2. In a separate bowl, whisk together buttermilk with eggs. Using a wooden spoon, stir egg mixture into flour mixture just until combined. Add melted margarine and blueberries and stir gently. 
    3. Preheat oven to 95°C. Heat a nonstick griddle or skillet over medium heat. Let a few drops of cold water fall on the surface. If water bounces, sputters and instantly evaporates, griddle is ready. 
    4. Pour 1/4 cup batter onto the skillet. Cook 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden. Flip pancake and cook 1 minute longer or until lightly golden.
    5.  Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Garnish with additional blueberries if desired.
  • Ingredients

    2 Cups wholemeal flour
    1/4 Cup natural sugar
    2 1/2 Teaspoons baking powder
    1/2 Teaspoon baking soda
    1/2 Teaspoon salt
    2 Cups low-fat buttermilk
    1/2 Cup low-fat margarine, melted
    2 Punnets Driscoll's Blueberries, plus more for garnish if desired
    2 large eggs

    • Serves 7
    • Breakfast
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