Healthy Eating Week: Blueberry Pancake Recipe

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Start your day with these delicious Blueberry pancakes! Whip up Farzannah Nasser's favourite Blueberry Pancakes. Blueberries are packed with gut-loving ingredients that can help nourish everyone in your family kids to adults, from the inside out.

Blueberry Pancake Recipe


Farzannah loves these pancakes for more than just their taste. Studies suggest blueberries can boost kids' reaction times and even help adults stay sharp, making them a valuable addition to any diet.

Fuelled by gut-friendly goodness! Farzannah didn't stop at blueberries. Committed to overall health, she's also incorporated flaxseeds and almonds into the recipe. Flaxseeds are loaded with gut-friendly fibre, while almonds add healthy fats. Together, they promote a happy gut and balanced blood sugar levels – perfect for the whole family! Let's get cooking!

Ingredients
2/3 Cup of Ground Almonds
1/2 Cup of Self-raising flour ( I used Gluten-free)
1 Table Spoon of Ground Flaxseeds
1 Tea Spoon of Baking Powder
1 Cup of Plant milk
2 Tablespoons Kefir (optional. I added it because I had it)
1 Punnet of Blueberries (mine was 150g)
Zest of 1 Lemon
2 Eggs
1 Tablespoon of Extra -Virgin olive oil
If you have vanilla you can add that too

Method
Combine the Dry and Wet Ingredients: Start by mixing the dry ingredients in a bowl. In a separate bowl, whisk together the wet ingredients. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix, as this can lead to tough pancakes.

Fold in the Blueberries: Gently add the blueberries to the batter, ensuring they are evenly distributed.

Cook the Pancakes: Heat a lightly oiled cast iron skillet or griddle over medium heat. Once hot, pour the batter onto the pan using a measuring cup or spoon to ensure uniform size.

Look for Cooking Cues: As the pancakes cook, bubbles will appear on the surface. Once the edges begin to set and the bubbles start to burst, it's time to flip.

Flip and Finish Cooking: Carefully flip the pancakes and cook for an additional minute or until golden brown and cooked through. Tip: If the batter seems too thick, add a splash of milk to thin it slightly. Conversely, if the batter is too thin, add a bit more ground flaxseed for thickening.

Serve with a dollop of yoghurt and some maple syrup or any toppings of your choosing. 

 

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