Wholemeal Blueberry Pancakes

clock 10 minutes + 15 minutes bowl Serves 4

Ingredients

  • 3/4 cup wholemeal flour
  • 3/4 cup plain flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 1 1/2 cups lite milk, plus 2 Tbsp extra
  • 1 egg
  • 300g blueberries
  • Olive oil spray
  • 3/4 cup ricotta
  • 1 Tbsp runny honey
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Method

  • 1. In a large bowl, sift flours, baking powder and cinnamon together. In a jug, whisk 1 1/2 cups of milk and egg. Add milk mixture to flour

  • mixture and whisk until combined. Gently stir in half the blueberries. Set aside for 10 minutes.

  • 2. Spray a large frying pan with olive oil and heat over a medium heat. Pour 1/4 cups of batter, 2-3 at a time, into pan and cook for 3 minutes or until bubbles form on the surface. Flip and cook for a further 2 minutes or until golden and cooked through. Transfer to a plate.

  • 3. Meanwhile, whisk ricotta and remaining milk until smooth. Serve pancakes topped with dollops of ricotta, remaining blueberries, and drizzled with honey

  • Tip

  • Using wholemeal flour increases the dietary fibre without compromising on flavour

  • PER SERVE

  • • Energy 1592Kj • Protein 17g • Total Fat 11g • Saturated Fat 5g • Carbohydrates 50g • Sugars 18g • Sodium 443mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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