Fluffy blueberry pancakes

Difficulty
Easy
Preparation
15 mins
Cooking time
20 mins
Servings
6
1½ cups
fresh blueberries
olive oil for pan
1 cup
plain flour
2 tbsp
sugar
2 tsp
baking powder
¼ tsp
baking soda
pinch of salt
1
egg
2 tbsp
olive oil
¾ cup
a2 Milk™
1 tsp
vanilla extract
1 tsp
white vinegar
  1. Combine dry ingredients.
  2. Add wet ingredients, whisk until just combined. Stir through blueberries.
  3. Add 1 tsp of olive oil in a non-stick pan over medium-high heat (medium if a strong stove).
  4. Dollop a heaped ¼ cup of mixture into the pan and quickly nudge into a circle 10 – 12cm wide.
  5. Cook for 1½ minutes until a few bubbles appear and the underside is mostly golden.
  6. Flip with confidence. Cook for a further 1 minute until the centre springs back when poked and the underside turns golden.
  7. Transfer to a plate.
  8. Repeat with remaining batter, using extra olive oil as required.
  9. Serve with maple syrup.

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An association between consumption of 3 serves of dairy foods containing A1 beta-casein and digestive discomfort, in some individuals, has been established by a process of systematic review. a2 Milk™ is free from A1 beta-casein. The NHMRC recommends a healthy diet including up to 4 serves of dairy foods/day.

*A1 and A2 proteins refer to A1 and A2 beta-casein protein types

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