Blueberry Pancakes with Maple Syrup and Hazelnuts

Combining wholemeal flour with white is a good way to increase your intake of fibre, a nutrient that is lacking in the average UK diet.


Serves 2
adults
296
Kcals
per serving

10 Mins
prep

10 Mins
cooking

Recipe
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Ingredients

Wholemeal plain flour   (25g)
Plain flour  (25g)
1 tsp baking powder  (5g)
Ground cinnamon 1/2 tsp  (2g)
1 medium free-range egg  (55g)
Semi-skimmed milk (75ml)
Fresh or frozen blueberries  (140g)
2 tsp olive oil
2 tsp maple syrup
Blanched hazelnuts  (20g)

Method

  1. Combine the dry ingredients in a mixing bowl and make a well in the centre. Pour the egg and half of the milk into the well, then beat this mixture into a thick batter. Stir through the remaining milk.
  2. Add the berries and stir.
  3. Heat a large non-stick frying pan over a low heat and add the hazelnuts. Toast gently for a few minutes then transfer to a plate and set aside to cool before chopping. Wipe the pan clean then brush the base with olive oil.
  4. Add the mixture 1 tablespoon at a time (per pancake).
  5. As soon as bubbles start to rise to the surface of the pancakes, flip them over using a palette knife and cook the other side for about 30 seconds.The pancakes should be golden brown in colour.
  6. Lift the pancakes out of the pan and place on a warm plate.
  7. Repeat Steps 4 – 6 until all of the batter has been used.
  8. Serve with maple syrup and chopped hazelnuts.
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Nutritional information per serving

296kCal, 1239kJ
9.6g
13.8g
2.3g
35g
14.5g
3.5g
353mg

© The Vegetarian Society