Recipes
Peach-and-Raspberry-Eton-Mess

Fresh Blueberry Pancakes

Fresh Blueberry Pancakes

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I can buy blueberries in large buckets at my local farmers market when they are in season. While I love to simply eat them out-of-hand, their abundance during the summer months means I have to get creative in the kitchen to finish them off – such is life! Enjoy them with extra blueberries and a little drizzle of maple syrup. Yum.

  • Recipe by Christie Connelly
  • Serves makes 8
  • Prep Time 10 minutes
  • Cooking Time 15 minutes
Ingredients
  • 200g (1 1/4 cups) plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons honey
  • 1 egg
  • 250ml (1 cup) Vitasoy Calci-Plus Soymilk
  • 150g (1 cup) fresh blueberries
  • vegetable oil spray or butter, for pan frying
  • blueberries and maple syrup, to serve (optional)
Instructions
  1. Sift the plain flour, baking powder and salt into a large bowl.
  2. Make a well in the centre and add the honey, egg and Vitasoy Calci-Plus soymilk. Mix together until just combined. Gently stir in the blueberries.
  3. Heat a large non-stick frying pan over medium on the stove top. Spray with oil or melt a little butter. Add a small ladle of batter to make a pancake about 10-15cm in diameter. If you can fit two in your pan then do two at a time. Cook for 2 minutes on one side until golden brown then flip and cook for 1-2 minutes more until cooked through.
  4. Keep warm in a low oven while you repeat with the rest of the batter. Serve with extra blueberries and maple syrup, if you like.
Nutritional Analysis – Amount per Serve
Energy 653kJ
Protein 5.4g
Total Fat 3.3g
Saturated Fat 1.0g
Carbohydrate 25.6g
Sugar 7.6g
Sodium 318mg
Calcium 82mg