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Blueberry muffins used to be one of my favourite foods (along with popcorn and pink doughnuts). But since I don’t have clean eating alternatives for all of these yet (see my Clean Eating Popcorn), I am entirely satisfied with some Clean Eating Blueberry Pancakes instead! These pancakes are delicious and since the recent popularity of my Clean Eating American Pancakes, I wanted to post this healthy, fun alternative.
My 5 year old is pancake crazy. He can eat twice as many as I can and still ask for more. I love to be able to give my boys pancakes for breakfast every now and then, but I’m not a fan of cooking them first thing in the morning, so I had this great idea… I cook them the night before! Whilst the kiddos are in bed I whip up a batch and store them in the fridge ready to reheat in the morning. I pop mine in the toaster, but you could also reheat them under the grill. Genius!
You can serve your Clean Eating Blueberry Pancakes with some extra blueberries and a side of natural yoghurt for the ultimate clean eating breakfast experience!
Do you have any ‘make ahead’ Clean Eating breakfast recipes?
You may also like
- Clean Eating American Pancakes
- Clean Eating English Pancakes
- Clean Eating Spinach and Mushroom Omelette
Clean Eating Blueberry Pancakes
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You can serve your Clean Eating Blueberry Pancakes with some extra blueberries and a side of natural yoghurt for the ultimate clean eating breakfast experience!
Ingredients
- 125 grams Self Raising Wholemeal Flour
- 1 Whole Egg
- 150 ml Milk of choice I use organic whole milk or organic oat milk
- 150 grams Fresh Blueberries
- Pure Maple Syrup (optional)
Instructions
- Place the flour into a large bowl and make a well in the center.
- Crack the egg into the center of the well and whilst whisking, slowly pour in the milk until you have a nice thick batter.
- Heat up a non stick frying pan until it is hot.
- Once hot, turn the heat down to medium/low and pour 2-3 Tablespoons of mixture into the center.
- Take 1 heaped Tablespoon of bluberries and carfully dot them around the top of the pancake.
- Once the bluberries are on, take a peek underneath the pancake and if its nice and golden brown, flip it over and cook for a further 30 seconds or until done. I gently press the pancake down with a spatula to help it cook through.
- Because the blueberries create a little pocket of batter around them, I like to flip the pancake over again and cook for a few seconds longer, to ensure there is no raw batter inside the pancake.
- Serve with a drizzle of pure maple syrup and a side of natural yoghurt.
