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Mini blueberry pancakes

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Start the day with this guilt-free version of a classic American breakfast.
Serves
10
Prep
5 minutes
Cook
15–20 minutes
Each 74g serving contains (excludes serving suggestion)
KCal
10
Carbs
16.3g
Fibre
2.3g
Protein
4.2g
Fat
1.8g
Saturates
0.30g
Sugars
3.8g
Salt
0.20g
Portion Fruit & Veg
0
Ingredients
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Ingredients
200g wholemeal flour
1 tsp baking powder
1 medium egg, beaten
250ml skimmed milk
1 tsp vanilla extract
200g fresh blueberries
2 tsp sunflower oil
1 tsp caster sugar (optional)
  1. Mix the flour and baking powder in a bowl.
  2. In a separate bowl, beat together the egg, milk and vanilla extract.
  3. Make a well in the middle of the flour, then gradually stir in the egg and milk mixture until you get a smooth batter. Ideally, leave the batter to stand for a few minutes before cooking.
  4. Lightly crush half the blueberries with a fork and mix these into the batter, along with the remaining (whole) blueberries.
  5. Add a little oil to a non-stick pan, then add the batter to the pan, 1 tbsp at a time, to create small pancakes, making sure the blueberries are evenly distributed.
  6. Cook the pancakes on a medium heat for 2–3 minutes, then turn and cook for a further 2 minutes. The pancakes are ready to turn when you see bubbles appearing on the surface. Sprinkle with a little sugar before serving, if using. Serve with some low-fat yogurt or low-fat crème fraiche, if liked.
Chefs tips
  • You should be able to cook 3–4 pancakes at a time, depending on pan size, but it’s a good idea to just cook one pancake first to check the pan isn’t too hot or too cool.
  • Keep the first batch of pancakes warm by placing on a plate over a pan of gently simmering water.
  • Freezing instructions: Defrost for 2 hours, or defrost/warm in the microwave or a moderate oven.
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