RECIPE: Wholemeal pancakes with hot blueberries

Who doesn’t love pancakes?

And while they’re not often considered the healthiest breakfast option, you can change all that by choosing healthier ingredients.

Made with chia and flaxseed meal these pancakes are a source of dietary fibre, omega-3 fatty acids, vitamins and minerals.

Serves 2
Prep 10 minutes
Cook 10 minutes
292 cal per serve

Ingredients

• ½ cup (75g) wholemeal self-raising flour
• 1 tbsp flaxseed meal
• 1 tbsp chia seeds
• ½ teaspoon ground cinnamon
• ½ cup (125ml) skim milk
• 1 medium free-range egg
• 2/3 cup (100g) frozen blueberries
• 1 tbsp 100% natural maple syrup

How to make

• Combine the flour, flaxseed meal, chia seeds and cinnamon in a large bowl. Whisk the milk and egg in a large jug until combined. Stir the egg mixture into the flour mixture until combined. Stand for 5 minutes for mixture to slightly thicken
• Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook 2 level tablespoon measures of mixture, in batches, for about 2 minutes each side or until golden to make 6 pancakes
• Meanwhile, place blueberries and syrup in a small saucepan over medium heat. Cook for 5 minutes or until softened and hot. Stack pancakes on 2 plates. Drizzle with blueberries and syrup and serve immediately

Notes

You can make any size pancakes you like. Large pancakes (1/4 cup measures) or pikelets (1 tablespoon measure).

Serve with a tablespoon of no fat regular yoghurt (310 cal per serve).

If you don’t have a non-stick pan, line the base with a disc of baking paper.

You can easily double the recipe to serve 4.

In Summer, serve the pancakes with a stone fruit and fresh berry salad and omit the maple syrup.