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Calories: 24212%

Fat: 10.4g15%

Saturates: 2.6g13%

Sugars: 9.1g10%

Salt: 0.6g10%

Protein: 7.8g16%

Carbs: 31.4g12%

Fiber: 1.7g-


  • 1 large free-range egg

  • 1 cup of self-raising flour

  • 1 cup of milk

  • 200 g blueberries

  • olive oil

  • 4 tablespoons natural yoghurt


  1. Crack the egg into a large mixing bowl, add the flour, milk, and a tiny pinch of sea salt.

  2. Whisk everything together until you have a lovely smooth batter, then fold through the blueberries.

  3. Heat ½ a tablespoon of olive oil in a large non-stick frying pan over medium heat, carefully tilting the pan to spread the oil out evenly.

  4. Add a few ladles of batter to the pan, leaving space between each one so they have room to spread out slightly – each ladleful will make one pancake, and you’ll need to work in batches.

  5. Cook for 1 to 2 minutes, or until little bubbles appear on the surface and the bases are golden, then carefully flip them over.

  6. When the pancakes are golden on both sides, remove them to a plate.

  7. Repeat with the remaining batter, adding a little more oil to the pan between batches, if needed.

  8. Serve the pancakes while they’re still hot, with a dollop of yoghurt and some extra fresh berries, if you like.

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