M i n d f u l c o o k i n g  

Blueberry Pancakes 2 Ways (with Oats and Chia Seeds) 

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 
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. 
Our site uses cookies. For more information, see our cookie policy. Accept cookies and close
Reject cookies Manage settings