Healthy Fluffy Blueberry Pancakes with Buttermilk
These Healthy Blueberry Pancakes with Quark and Wheatgerm are so easy to make you can enjoy them everyday - they make a great Sunday brunch item too!
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 5 large pancakes
- 150 g blueberries
- 128 g whole wheat flour
- 1.3 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 tbsp sugar
- 1 medium egg
- 100 g buttermilk
- 160 ml milk
- 1 tbsp vegetable oil plus more for frying, approx.1 tablespoon per batch
In a bowl combine the flour, baking powder, soda and sugar. Stir thoroughly using a whisk.
In a separate bowl whisk together the egg, milk, buttermilk and oil until smooth. Stir in the blueberries.
Combine both mixtures and stir using a spoon only until the dry ingredients are no longer visible.
Heat up 1 tablespoon of oil then lower the heat and ladle the batter onto the pan spreading a little to form large round pancakes. Cook over a low heat for about 4 minutes, then turn over and cook for approx. 3 more minutes or until golden brown.
- Blueberries: You can use either fresh or frozen blueberries although frozen can clump together in the batter so fresh are easier to work with. I used fresh blueberries to make these pancakes.
- Pancake Batter: It is important not to overstir the batter as the pancakes may be a little dense. Stop stirring once all the ingredients have been incorporated.
- How to fry the pancakes: Fry these pancakes in 1 tablespoon of oil over a low heat for about 4 minutes (so they cook inside without getting too brown) then turn over and cook for approx. 3 more minutes or until golden brown. Do not overcrowd the pan.
- Best served immediately. Leftover pancakes can be refrigerated, covered, for up to 2 days. Reheat in the microwave.
Serving: 1serving | Calories: 183kcal | Carbohydrates: 28g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 38mg | Sodium: 104mg | Potassium: 302mg | Fiber: 3g | Sugar: 8g | Vitamin A: 149IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 1mg