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Recipe of the week: blueberry, oat and pecan pancakes

By Features Reporter

Bursting with blueberries, these pancakes make a filling breakfast.
Bursting with blueberries, these pancakes make a filling breakfast.

Light, fluffy and oozing with all of the goodness of blueberries, these pancakes make a perfect breakfast treat.

They are quick to make and the oats and pecans help sustain you through a busy morning.


For the blueberry sauce

200g blueberries

25g caster sugar

For the pancakes

2 free range eggs, separated

50g self-raising flour

50g rolled oats

150ml semi-skimmed milk

25g caster sugar

100g blueberries

25g pecans, roughly chopped

1tbsp sunflower oil


1. First, make the blueberry sauce by placing the blueberries in a saucepan with the sugar and 2 tbsp water, gently heat until softened and syrupy but still holding their shape, keep warm.

2. Whisk the egg whites in a clean bowl until stiff. In another bowl beat the egg yolks, flour, oats, milk and sugar together until smooth.

3. Fold in the blueberries and pecans, followed by the whisked egg white.

Heat a non-stick frying pan with a little of the oil. Place tablespoons of the batter in to make small pancakes, cook for a few minutes each side until golden, keep warm while cooking the remaining batter.

4. Serve the pancakes piled up with the blueberry sauce poured over.

Recipe courtesy of berryworld.com. For more recipes visit the website.

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