Blueberry Pancakes

Blueberry Pancakes

These Pikelets are healthy and delicious and can be served as a lovely Sunday breakfast or as a snack.

CAL P/SERVE
296
kJ P/SERVE
1240
FAT P/SERVE
4.0g
CARBS P/SERVE
49.2g
PROTEIN P/SERVE
12g
SUGAR P/SERVE
26.5g
SODIUM P/SERVE
296g
FAT
%
1.4%
ENERGY RDI%
14.2%

You can top them with any fruit that you like - we have used banana for this recipe, which are a dieters best friend because they are packed with healthy nutrients and keep us feeling full for hours. Blueberries are very low in calories and are full of antioxidants and other health beneficial nutrients.

Ingredients

  • 1 cup wholemeal self-raising flour
  • 1/2 teaspoon mixed spice
  • 1 tablespoon soft brown sugar
  • 1 egg lightly beaten
  • 1 cup reduced fat milk
  • 1 cup blueberries (fresh or frozen)
  • 1 banana, finely sliced
  • 1 cup natural yoghurt
  • Honey to drizzle

Method

  1. Mix flour, spice, and sugar in bowl.
  2. Whisk together egg and milk until well combined.
  3. Combine egg and milk with flour and mix until smooth. Carefully stir through blueberries into mixture.
  4. Heat fry pan over medium heat and spray with olive oil.
  5. Drop 1/3 cups of mixture into pan. Cook until bubbles appear on top, turn pancakes, and cook until the underside is golden brown.
  6. Stack two pancakes onto each serving plate. Top each with sliced banana and natural yogurt. Drizzle with honey.

Nutrition Table

Servings: 4 Serving size:280g
Average Serve Average 100g
Energy 1240 kJ 442 kJ
  296 Cal 106 Cal
Protein 12 g 4.3 g
Fat, total 4.0 g 1.4 g
- Saturated 1.8 g 0.7 g
Carbohydrate 49.2 g 17.6 g
- Sugars 26.5 g 9.4 g
Sodium 296 mg 106 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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