Wholemeal Blueberry Pancakes

Wholemeal Blueberry Pancakes

  • Preparation time

    10 mins
  • Cook time

    15 mins
  • Serves 4

What's not to love about pancakes? Try making this healthy alternative for your next Sunday brunch. They're quick and easy to make and the kids will love them.

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.


  • Wholemeal flour - 3/4 cup
  • Plain flour - 3/4 cup
  • Baking powder - 3 tsp
  • Cinnamon - 1 tsp
  • Lite milk, plus 2 Tbsp extra - 1 1/2 cups
  • Egg - 1
  • Blueberries - 300 g
  • Olive oil spray
  • Ricotta - 3/4 cup
  • Liquid honey - 1 Tbsp


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