Blueberry Pancakes with Nutella®
INGREDIENTS FOR 12 SERVINGS
200g wholemeal self-raising flour
150g oat flour
1 tsp bicarbonate of soda
½ tsp salt
100g olive oil light spread, melted
400ml semi-skimmed milk
200ml buttermilk
2 medium eggs, beaten
240g blueberries
50ml vegetable oil for greasing
240g blueberries
6 small bananas, peeled and sliced
400g 0% Greek yogurt
12 heaped tsp/180g Nutella®
![nutella – an ingredient to prepare this delicious recipe nutella – an ingredient to prepare this delicious recipe](/uk/brands/nutella20/themes/custom/nutella20_theme/assets/images/icons/recipe-portion-img-plant-based.png?t=1721992353)
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
In a large bowl mix the dry ingredients, excluding the blueberries.
Add the wet ingredients (except the oil) to the dry ingredients, whisk well together.
Heat a medium frying pan over a gentle heat. Use a piece of kitchen paper to rub a little oil over the pan.
Pour a ladle of the batter into the centre of the pan. Sprinkle over a 20g of blueberries.
Leave the pancake to cook for a minute, until bubbles start to appear in the batter.
When the edges are brown and the bubbles are popping, flip the pancake over and cook for a further minute.
Continue to cook the pancakes in batches, repeating the process and greasing the pan between each pancake.
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®.