Blueberry buttermilk pancakes
These light and fluffy pancakes make a lovely breakfast or after school snack. Blueberries are an excellent source of antioxidants and vitamin C. Leftovers freeze well for lunch box treats.
1 cup (120 g/41/2 oz) wholemeal flour
11/4 teaspoon baking powder 1/4 teaspoon baking soda
1 tablespoon raw organic honey
1 cup (250 ml/9 fl oz) low-fat buttermilk
1 tablespoon lemon juice
1 egg
1 cup (150 g/51/4 oz) blueberries
Combine all dry ingredients together in a small bowl.
In another bowl combine liquid ingredients and whisk until well combined.
Make a well in dry ingredients and slowly pour liquid mixture into dry mix, stirring gently until combined.
Don’t worry if mixture has a few lumps. Over stirring mixture will result in tough pancakes.
Cut fruit into small dices and gently stir through mixture.
Lightly spray a frying pan with olive oil and place over medium heat. Pour spoonfuls of mixture into pan and cook for 2 minutes or until pancake bubbles. Flip and cook for another couple of minutes, until fluffy and cooked through.
Makes 10 medium sized pancakes.
Lisa Guy is a Sydney based nutritionist, naturopath and mother who runs a successful practice called the Ar of Healing specialising in childhood heath and nutrition. Lisa's new book, MY GOODNESS, is a brilliant, no-fuss remedy to get Australian children back on track. For online consultations visit www.artofhealing.com.au
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