Wholemeal Blueberry Pancake Stack Back

Wholemeal Blueberry Pancake Stack

Time: 10 mins

Serves: 2

  • For the pancakes:
  • 125g wholemeal flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 125ml – 150ml almond milk or semi-skimmed milk
  • 1 large egg, lightly beaten
  • 2 tablespoons melted butter, sunflower oil or coconut oil, plus extra for frying
  • 100g blueberries
  • To serve:
  • Rowse Clear Honey
  • Fresh berries
  • Plain natural yoghurt or Greek-style yoghurt
  1. Heat the oven to 100C. Sift the flour, baking powder and salt into a large bowl. Tip any bran in the sieve into the bowl.
  2. In a jug, lightly beat together the milk and egg, then stir in the melted butter or coconut oil.
  3. Use a fork or whisk to mix the wet ingredients into the dry until you have a fairly smooth batter.
  4. Heat a knob of butter or a drizzle of sunflower or coconut oil in a frying pan over a medium heat. Add a ladle of batter to make a pancake about 8cm in diameter (depending on the size of your pan you may be able to cook 2-3 at one time).
  5. Cook for 2-3 minutes or until small bubbles appear on top of the pancakes, then scatter some blueberries on top. Flip them over and cook for 1-2 minutes until golden-brown and the pancakes are risen and fluffy.
  6. Keep the pancakes warm in the oven while you cook the rest. To serve, stack them up, drizzling each with a little honey as you go. Top with some yoghurt, a few fresh berries and another drizzle of honey
  7. Serve with a cold glass of Sqeez orange juice.

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