Blueberry Pancakes Recipe

Level up your breakfast or brunch with our healthy Blueberry Pancakes recipe. At only 318 calories per serving and taking just 15 minutes to make from scratch, this is a great healthy start to any day of the week.

These light and fluffy pancakes are everything we love about classic American style pancakes, but without the hidden fat and high-sugar content, so it’s  a healthy breakfast choice for all the family.

Watching your fat intake? One serving of our tasty American style Blueberry Pancakes contains 4.7g of fat with only 1.6g of that coming from saturated fat.

And if you’re watching your sugar intake, it’s got no added sugar too! Instead, we’ve opted to add sweet blueberries to our wholewheat pancakes and serve with creamy 0% fat Greek yoghurt instead of high-sugar syrups.

The sugar in this recipe is naturally occurring and comes mainly from the blueberries and the natural yoghurt. It’s free sugars that come from foods like added sugar, syrups, or fruit juices that we need to avoid. Sugars in whole fruit and dairy products are an important part of our diet as these foods also provide us with other nutrients that our body needs.

Nobody wants flat pancakes! Sometimes adding fruit can weigh the mixture down and result in flat and dense pancakes. Although they still taste good, you lose the fluffy texture we all love. The trick is to add a small amount of baking powder to the mixture to help create the thick and fluffy texture while keeping them light and airy.

 

It’s all in the flip too! Good things come to those who wait... remember to hold off flipping your blueberry pancakes until bubbles start to form in the mixture. This helps to add that thickness and light texture, while adding a slightly crisp and golden top to the outside too.

Serves: 2

Prep time: 5 mins

Cook time: 10 mins

Suitable for freezing: Yes

Ingredients:

• 1 egg
• 125ml semi skimmed milk
• 125g wholewheat flour
• ¼ tsp baking powder  
• Low calorie oil spray
• 30g blueberries

Toppings

• 100g 0% fat Greek yogurt
• 30g blueberries

Method:

1. Add egg, milk, flour, and baking powder to a blender and mix until smooth.
2. Spray low-calorie oil into a non-stick frying pan and bring to a medium heat.
3. Add one ladle of pancake mix to the pan and place a few blueberries in the pancake batter.
4. Cook for 1-2 minutes until bubbles appear and then flip and repeat.
5. Remove from pan once cooked and place under tin foil to keep warm.
6. Continue until all the mixture is cooked into pancakes.
7. Top with 0% fat Greek yogurt and blueberries.

Want to save some for later? Although pancakes are best eaten fresh, if you want to prep your pancakes in advance, they can be enjoyed for 1-2 days if kept in an airtight container. We recommend microwaving your pancake for 20-30 seconds before serving for a freshly cooked taste.

Freezing Information: You can also batch cook our blueberry pancakes and freeze to save time. They can be cooked and then frozen for up to 3 months. To cook from frozen [details to be added by Jamie Anne].

Love pancakes? Try our tasty sweet potato and cinnamon pancakes and our blueberry pancakes as part of the Healthy Hearts Programme.