Blueberry Pancakes
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Makes: 4 portions
Preparation Time: 20 mins
Cooking Time: 15 mins
Ingredients
2 organic eggs
1 cup blueberries
1 1/2 cups low fat buttermilk (100g silken tofu can be substituted)
1/2 cup oat bran
1 cup spelt flour
1/4 cup sesame seeds
3 Tbsp raw sugar
1/4 cup extra virgin, cold pressed olive oil
1 1/2 Tspn bicarbonate of soda
1/4 Tspn salt
Extra olive oil for greasing the pan
Drizzle of honey, to serve
Fresh fruit, chopped up, to serve
Method
1. Beat the eggs, oil and buttermilk in a large bowl with a whisk.
2. In another bowl, combine the flour, oat bran, sesame seeds, sugar, salt and bicarbonate of soda.
3. Add the flour mixture to the egg mixture and combine until they are blended (it is unnecessary to use a food processor, just use a whisk).
4. Add about 1-2 tablespoons of the olive oil to a pan.
5. Heat the pan over medium heat.
6. Add the pancake batter with a large spoon (about 2 tablespoon for each pancake) until they are the size required.
7. Cook each side of the pancake until the edges start to get dry and small bubbles form in the centre of the pancakes. It should take about 2-3 minutes to cook each side until it is golden brown.
8. Turn over to cook the other side.
9. Repeat until the batter is all cooked.
10. Serve immediately with a small drizzle of honey and some fresh fruit.
Nutrition Information
| Amount | % Daily Value |
|
| Calories | 153 | 7.65% |
| Calories from fat | 69 | 45.1% |
| Total fat | 7.7 g | 14.0% |
| Saturated fat | 1.3 g | 8.2% |
| Cholesterol | 32 mg | 10.9% |
| Sodium | 249 mg | 10.4% |
| Carbohydrate | 18 g | 8.0% |
| Dietary fibre | 3.8 g | 12.7% |
| Sugars | 7.9 g | n/a |
| Protein | 4.7 g | 3.1% |
