Wholewheat blueberry pancakes

Wholewheat blueberry pancakes

By
From
Tiffiny's Lighten Up Cookbook
Makes
16
Photographer
Mark Roper

Ingredients

Quantity Ingredient
200g wholewheat flour
1 1/2 teaspoons baking powder
pinch salt
1 egg
500ml buttermilk
extra-virgin olive oil, for cooking
150g fresh blueberries

Method

  1. Combine the flour, baking powder and salt in a bowl. In a separate bowl, mix the egg and buttermilk. Pour the egg mixture into the flour and stir until smooth.
  2. Heat half a teaspoon of oil in a heavy-based frying pan over a medium–high heat. Add a large spoonful (around 2 tablespoons) of the batter and swirl to coat the base of the pan, or until approximately 8 centimetres in diameter. Sprinkle three or four blueberries over the pancake and cook until bubbles start to form. Turn the pancake over and cook until golden brown, for approximately 2 minutes. Remove from the pan and cover with foil to keep warm.
  3. Return the pan to the heat and repeat with remaining batter.
Tags:
Tiffiny's Lighten Up Cookbook
Tiffiny
Tiffany
Hall
low
fat
weightloss
healthy
low-fat
skinny
low-calorie
diet
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