Blueberry pancakes

Blueberry muffin American pancakes with granola crunch

Ready to ring the changes this year? Help keep your diet balanced with this delicious baked brunch with a tasty crunchy twist

By , 19 December 2019

(4 votes)

Blueberry muffin American pancakes with granola crunch

  • 30 Mins

  • Serves: 4

Nutritional Info
Each 222g serving contains

  • Energy

    1941KJ

    464KCAL

    23%

  • Fat

    10.7g

    med

    15%

  • Saturates

    4.0g

    med

    20%

  • Sugars

    20.2g

    med

    22%

  • Salt

    0.78g

    med

    13%
of your reference intake.
Typical energy values per 100g: 874kJ/209kcal.
Ingredients
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 225ml skimmed milk
  • 200g plain flour
  • 30g porridge oats
  • 2 tsp baking powder
  • Zest ½ lemon
  • 125g blueberries
  • 80g Asda Simply Granola
  • 20g unsalted butter, melted
  • 4 tbsp maple syrup
Method

  • In a large bowl, mix together the eggs, vanilla and milk. Mix in the flour, porridge oats and baking powder until almost smooth. Stir through the lemon zest.

  • Working in batches, wipe some of the melted butter in a large non-stick frying pan and add a few ladleful’s of the mixture around the pan. Top each spoon of batter with some blueberries and a sprinkle of granola. Cook on low heat for 2mins before flipping and cooking for another 1-2mins on the other side. Repeat with the rest of the batter and the blueberries, reserving a little of the granola to serve.

  • To serve, stack a few of the pancakes on each plate and drizzle with some maple syrup. Sprinkle some of the reserved granola over the stack before serving.