Blueberry Pancakes
Makes 6 Servings
Batter:
1 x 425g can blueberries
2 egg whites
¼ cup white sugar
¼ teaspoon vanilla essence
½ cup no fat milk
1 cup self-rising flour
½ teaspoon bicarb soda
cooking spray
Sauce:
saved juice from canned blueberries
1 tablespoon corn flour
To make batter: Drain blueberries, save juice from can to make sauce. In a medium size mixing bowl beat egg whites and sugar for a minute. Add essence and milk and mix. Sift flour and bicarb soda into mixture in one go, DO NOT BEAT but gently fold flour through until just combined (over beating bruises the flour and will make the flapjacks tough). Fold blueberries through the batter gently. Coat a non-stick frypan with cooking spray and pour a little less than half a cup (100ml) of mixture into pan, spread batter to make a round shape. Cook 1-2 minutes or until browned, turn and cook another minute or so until cooked. Repeat until all mixture has been used.
To make sauce: In a small saucepan combine the saved juice and cornflour, stir continuously on medium heat. When boiled pour sauce over each flapjack.
This article was written by Australia’s Low Fat Queen Annette Sym. (You may not reprint this article.)
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