- 200g whole wheat flour
- 1 tsp baking powder
- 1 egg
- 300ml low-fat or non-fat milk
- 1 tbsp olive or avocado oil
- 150g pack blueberries
- sunflower oil for cooking
- golden or maple syrup (unsweetened or with no added sugars)
Directions:
- Mix together the flour, baking powder and a pinch of salt in a large bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk in the milk to make a thick smooth batter. Beat in the oil, and gently stir in half the blueberries.
- Heat a teaspoon of oil in a large non-stick frying pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Make three or four pancakes at a time. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Cover with kitchen paper to keep warm while you use up the rest of the batter. Serve with golden syrup and the rest of the blueberries.
