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Mini blueberry pancakes

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Mini blueberry pancakes
Start the day with this guilt-free version of a classic American breakfast.
Serves
10
Prep
5 minutes
Cook
15–20 minutes
Each 72g serving contains (excludes serving suggestion)
KCal
102
Carbs
16.3g
Fibre
2.3g
Protein
4.3g
Fat
1.7g
Saturates
0.3g
Sugars
3.1g
Salt
0.17g
Fruit/Veg Portion
0
Ingredients

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)
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Method

Recipe 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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