These blueberry, oat and pecan pancakes are a fun way to include fruit and nuts into your pancakes. The oats and pecans will help sustain you for the whole day!
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Blueberry, oat and pecan pancakes
Blueberry, oat and pecan pancakes recipe from Berry World.
Brought to you by BerryWorld
Ingredients
For the blueberry sauce
- 200 g BerryWorld blueberries
- 25 g caster sugar
For the pancakes
- 2 free-range eggs, separated
- 50 g self-raising flour
- 50 g rolled oats
- 150 ml semi-skimmed milk
- 25 g caster sugar
- 100 g BerryWorld blueberries
- 25 g pecans, roughly chopped
- 1 tsp sunflower oil
Instructions
1
For the sauce, put the blueberries in a saucepan with the sugar and 2 tsp water, then gently heat until softened and syrupy, but still holding their shape. Keep warm.
2
Whisk the egg whites in a clean bowl until stiff. In another bowl, beat the egg yolks, flour, oats, milk and sugar together until smooth.
3
Fold in the blueberries and pecans, followed by the whisked egg white.
4
Heat a non-stick frying pan with a little of the oil. Place tablespoons of the batter into the pan to make small pancakes, then cook for a few minutes each side until golden – keep warm while cooking the remaining batter. Serve piled up with the blueberry sauce poured over.
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