Fluffy blueberry pancakes

Fluffy blueberry pancakes

Difficulty
Easy
Preparation
15 mins
Cooking time
20 mins
Servings
6
1½ cups

fresh blueberries

olive oil for pan

1 cup

plain flour

2 tbsp

sugar

2 tsp

baking powder

¼ tsp

baking soda

pinch of salt

1

egg

2 tbsp

olive oil

¾ cup

a2 Milk™

1 tsp

vanilla extract

1 tsp

white vinegar

  1. Combine dry ingredients.
  2. Add wet ingredients, whisk until just combined. Stir through blueberries.
  3. Add 1 tsp of olive oil in a non-stick pan over medium-high heat (medium if a strong stove).
  4. Dollop a heaped ¼ cup of mixture into the pan and quickly nudge into a circle 10 – 12cm wide.
  5. Cook for 1½ minutes until a few bubbles appear and the underside is mostly golden.
  6. Flip with confidence. Cook for a further 1 minute until the centre springs back when poked and the underside turns golden.
  7. Transfer to a plate.
  8. Repeat with remaining batter, using extra olive oil as required.
  9. Serve with maple syrup.

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An association between consumption of 3 serves of dairy foods containing A1 beta-casein and digestive discomfort, in some individuals, has been established by a process of systematic review. a2 Milk™ is free from A1 beta-casein. The NHMRC recommends a healthy diet including up to 4 serves of dairy foods/day.

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