Wholemeal Blueberry Pancakes

I’m loving the Fast 800 Recipe Book that has been revised for the Australian and New Zealand market. (No more fussing around with conversions and translating food lingo).

From its very pages, I made these yummy pancakes this weekend with minimal ingredients: blueberries, wholemeal self-raising flour, oats, milk, an egg and... blueberries! (which are in abundance right now). I've gotta say - they were delicious, filling and they conform nicely to the Fast 800 diet as well as being a meat-free, filling, healthy breakfast that's a great weekend treat. Cheat with a little maple syrup on top. So good!




75 g wholemeal self-raising flour

15 g porridge oats (not jumbo)

1 large egg

100 ml full-fat milk

125 g blueberries

2 tsp canola or coconut oil


1. Place the flour and oats in a bowl, make a well in the centre and break the egg into it. Pour in half the milk
and, using a whisk, beat everything together to form a thick batter. Add the remaining milk and beat hard until
the batter is smooth.

2. Tip the blueberries into a separate bowl, keeping some aside for garnishing later, and lightly crush with the back of a spoon before adding to the batter and mixing well.

3. Brush a large non-stick frying pan with a little of the oil and place over medium-high heat. Spoon a sixth of the
batter in a loose heap on one side of the pan and allow to spread gently. Add two more spoonfuls in the same way. Cook for 2 minutes, or until small bubbles appear on the surface and the top is beginning to set, then carefully flip
over and cook on the other side for 1½–2 minutes.

4. Transfer the pancakes to a warmed plate and cook the remaining three pancakes in the same way. Serve with the reserved blueberries.