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Blueberry Buttermilk Pancakes

Yields2 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins

A quick breakfast staple, easily mixed and measured at breakfast time with the extra nutrient boost of fresh blueberries.

 1 tbsp Oil for Frying (i.e. Rice Bran Oil)
 1 cup Plain Flour
 1 tsp Bicarb Soda
 ½ tsp Baking Powder
 1 Egg
 1 cup Buttermilk
 1 cup Blueberries (thawed if frozen)
1

Preheat a frying pan over medium heat

2

In a mixing bowl combine all the ingredients except the blueberries and whisk until smooth.

3

Add the blueberries and stir to combine.

4

Once the frying pan has heated up, add half the oil and swirl to coat the bottom of the pan.

5

Dollop Large Spoonfulls of the batter into the frying pan, aiming to use about half the mixture on 3 pancakes. Cook over medium heat until bubbles rise in the center, then flip.

6

Once cooked, store the pancakes on a plate lined with paper towel to absorb any excess oil. Repeat the process with the remaining oil and batter.

7

Serve with a generous dollop of yogurt, more fresh berries and a drizzle of maple syrup if desired.

Nutrition Facts

0 servings

Serving size

3 Pancakes

Amount per serving
Calories346
% Daily Value *
Total Fat 5g7%

Saturated Fat 2g10%
Sodium 128mg6%
Total Carbohydrate 59g22%

Dietary Fiber 4g15%
Total Sugars 13g
Protein 14g
Vitamin A 4mcg1%
Vitamin C 3mg4%
Calcium 17mg2%
Iron 3mg17%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.