Vegetarian
Blueberry, Oat & Pecan Pancakes
Light, fluffy and oozing with the goodness of blueberries, these pancakes make a perfect breakfast treat. They are quick to make and the oats and pecans help sustain you through a busy morning.
- First make the blueberry sauce by placing the blueberries in a saucepan with the sugar and 2 tbsp water, gently heat until softened and syrupy but still holding their shape, keep warm.
- Whisk the egg whites in a clean bowl until stiff. In another bowl beat the egg yolks, flour, oats, milk and sugar together until smooth.
- Fold in the blueberries and pecans, followed by the whisked egg white.
- Heat a non-stick frying pan with a little of the oil. Place tablespoons of the batter in to make small pancakes, cook for a few minutes each side until golden, keep warm whilst cooking the remaining batter.
- Serve piled up with the blueberry sauce poured over
Prep time: 10 min
Cook time: 10 min
Ingredients
For the blueberry sauce:
- 200g BerryWorld Blueberries
- 25g caster sugar
For the pancakes:
- 2 free range eggs, separated
- 50g self raising flour
- 50g rolled oats
- 150ml semi skimmed milk
- 25g caster sugar
- 100g BerryWorld Blueberries
- 25g pecans, roughly chopped
- 1tbsp sunflower oil
Nutrition
| per 100g | Per Serving | ||
|---|---|---|---|
| Energy (kcal) | 307 | ||
| Sugar (g) | 21.9 | ||
| Fat (g) | 12.2 | ||
| Saturated Fat (g) | 2,2 | ||
| Salt (g) | 0.3 |
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