Happy shrove Tuesday everyone!

Updated: Feb 19

With the UK still in a full lockdown, it’s important to find joy in the little day to day activities we do, to keep ourselves busy!

I’ve spent the last few weeks trying to perfect a healthier take on blueberry pancakes and, let’s just say... I’m definitely in the run in for Mary Berry 2.0!

*this recipe and imagery is entirely my own; quantity for 10 servings

What you’ll need:

200g almond flour (you can substitute this for coconut or oat flour)

1 egg

250ml oat milk

1tsp baking powder

1tsp vanilla extract

150g pack of blueberries

Pinch of salt

Maple syru/honey and extra blueberries for your topping

Drizzle of olive oil (for cooking)

What to do:

In your large mixing bowl, combine all dry ingredients together (almond flour, baking powder and salt) and stir well.

Make a well in the centre of your dry ingredients and add your egg in the centre, gradually adding the milk and mixing together with your whisk to form a thick batter.

Once all ingredients have been mixed together, add in the vanilla extract and blueberries and combine until the blueberries are fully coated in the mix.

Take a small frying pan (non-stick ideally) and drizzle some olive oil in on a low/medium heat. Once oil has been heated, use a large table or dessert spoon to spoon the mixture into the hot pan. {I usually make about 3/4 pancakes at a time, ensuring they are marginally separated from one another} Cook for about 2/3 minutes until small bubbles appear on the surface of each pancake, then flip over and cook for a further 2-3 minutes, until golden brown. Repeat this process until all the batter has been used.

Once cooked, cover a plate with kitchen roll and place your pancakes on top, to drain off any excess oil.

Here’s for the fun part! Serve in any way that you like- chocolate sauce and toasted almonds? Lemon and sugar? Or perhaps stick to a classic combination {like me} in drizzling over maple syrup and more blueberries 🥞

Hope you enjoy! G x

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