Peanut Butter & Blueberry Pancakes

Updated: Feb 22


These light & fluffy pancakes are an American classic. Blueberries are one of my favourite fruits and they are packed with antioxidants too.


Rest assured, no artificial colours were used but I did use frozen blueberries, which to my surprise left me with a blue-coloured batter! I went along with it anyway and they turned out just as tasty as I had hoped. They also look quite fun too.


Have a go at my recipe and let me know how you find it! I topped mine with peanut butter and maple syrup because I really felt like indulging!


Ingredients (for 10 pancakes):


200g self-raising flour

1tsp baking powder

300ml milk

1 knob of butter

200g frozen blueberries (use fresh if preferred)

sunflower oil/butter for cooking


TOPPINGS:


Fresh blueberries

Melted peanut butter

Maple syrup



Method:


1) Mix together the flour, baking powder and a pinch of salt in one bowl


2) Beat the egg with 300ml milk, then pour the mixture into a well within the dry ingredients bowl. Whisk together to make a smooth batter.


3) Beat in the knob of butter, then slowly mix in the frozen blueberries.


4) Heat a tsp of sunflower oil or a small knob of butter in a non-stick frying pan


5) Drop a large tablespoon of batter onto the frying pan, and make about 3-4 pancakes at a time.


6) Cover with foil to keep the pancakes warm while you use the rest of the batter.


7) Serve with melted peanut butter, fresh blueberries and maple syrup.


Enjoy!




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