Seeing as it’s Pancake Day next week, I thought I’d try out some new pancake recipes. Usually we tend to have the usual toppings; Nutella, sugar, lemon, maybe some banana, but this year I wanted to try something different.
Scouring Pinterest I stumbled across these Blueberry Blender Pancakes by Jamie Oliver.
OK, so mine don’t look quite as pretty as Mr Oliver’s but they definitely taste pretty damn good! What I like about them most is that you can have them for breakfast as well as dessert. And they are super easy to make.
They go perfectly with a dollop of natural yoghurt, a drizzle of honey and a sprinkle of cinnamon. You can also add some crushed nuts on top, I used walnuts but you can use whatever nuts you prefer.
A few thing’s to mention; my batter wasn’t as purple as Jamie Oliver’s (unsure why) and next time, I’d probably use less batter for each pancake so they are a little thinner and reach further.
The recipe makes 4 servings, about 2,3 pancakes a person.
- 180 g blueberries
- 1 large banana
- 180 ml milk
- 1 egg
- 220 g wholemeal flour
- 2 tsp baking powder
- Pinch of salt
- Olive oil, to coat the pan
To garnish (optional)
Pinch of ground cinnamon
Handful of chopped walnuts or pecans
- In a blender, add the banana, milk, egg, flour, baking powder, salt and half of the blueberries. Blitz until you have a smooth pancake batter.
- Pour the mix into a bowl and fold in the remaining berries.
- Place a non-stick frying pan over a medium-high heat and add a little olive oil. Use some kitchen towel to wipe it around the pan and absorb the excess.
- When the pan is hot, scoop spoonfuls of your batter into the pan to make small or large pancakes. Cook for a couple of minutes on each side, or until they look crisp and golden.
- To serve, add a dollop of natural yogurt, a dusting of cinnamon and some crushed walnuts.
Enjoy and let me know how you get on by commenting below!