M i n d f u l c o o k i n g  

Blueberry Pancakes 2 Ways (with Oats and Chia Seeds) 

Ingredients 
 
200g of self raising-flour or oat flour 
1 tsp baking powder 
1 egg 
200ml milk or coconut milk 
100g of greek or coconut yogurt 
a knob butter or a teaspoon of coconut oil 
a pich of salt 
150g of blueberries 
1 tsp of chia seeds (optional) 
butter or coconut oil for cooking 
maple syrup or agave syrup 
 
 
Method 
 
1. Mix together 200g of self-raising flour or oat flour, 1 tsp baking powder and a pinch of salt in a large bowl. 
 
2. Beat 1 egg with 200ml milk or coconut milk and a 100g yogurt or coconut yogurt. 
 
3. Make a well in the middle of the dry ingredients and whisk in the wet ingredients to make a thick and smooth batter. 
 
4. Whisk in a knob of melted butter or coconut oil, stir in a 100g of blueberries and chia seeds (optional). 
 
5. Heat a small knob of butter or a tsp of coconut oil in a large non-stick frying pan. 
 
6. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes. 
 
7. Cook for about 3-4 minutes over a medium-low heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. 
 
8.Serve with maple or agave syrup and the remaining 50g of blueberries 
 
TIP: The yogurt will give a mellow tartness to the pancakes and make them very light and fluffy. An easy trick to add great depth of flavour. 
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