Blueberry Pancakes with Nutella®
INGREDIENTS FOR 12 SERVINGS
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200g wholemeal self-raising flour
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150g oat flour
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1 tsp bicarbonate of soda
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½ tsp salt
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100g olive oil light spread, melted
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400ml semi-skimmed milk
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200ml buttermilk
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2 medium eggs, beaten
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240g blueberries
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50ml vegetable oil for greasing
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240g blueberries
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6 small bananas, peeled and sliced
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400g 0% Greek yogurt
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12 heaped tsp/180g Nutella
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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In a large bowl mix the dry ingredients, excluding the blueberries.
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Add the wet ingredients (except the oil) to the dry ingredients, whisk well together.
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Heat a medium frying pan over a gentle heat. Use a piece of kitchen paper to rub a little oil over the pan.
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Pour a ladle of the batter into the centre of the pan. Sprinkle over a 20g of blueberries.
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Leave the pancake to cook for a minute, until bubbles start to appear in the batter.
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When the edges are brown and the bubbles are popping, flip the pancake over and cook for a further minute.
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Continue to cook the pancakes in batches, repeating the process and greasing the pan between each pancake.
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To Serve:
Place one pancake in the centre of serving plate, top with half a small sliced banana, scatter with 20g of blueberries, spoon over the Greek yogurt and top each portion with one heaped tsp of Nutella®.
