Blueberry Wholemeal Pancakes
X

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.

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

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.
Try these tasty recipes…

Blueberry Parfait with Gingersnap Granola

View recipe

Fluffy Blueberry Pancakes

View recipe