4-ingredient blueberry pancakes

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Servings 2


  • 2 Egg beaten
  • 240 g wholemeal plain flour
  • 2 cup Reduced-fat milk
  • 200 g blueberries
  • Butter for cooking


  • Beat the eggs and flour together in a large bowl with an electric hand mixer. Gradually add the milk, whisking until incorporated.
  • Heat a non-stick pan on medium heat. Add ladlefuls of batter to the pan and dot each pancake with blueberries. Cook for 2 minutes until bubbles appear, flip and cook for 2 minutes. Repeat with the rest of the batter and blueberries


Calories: 312kcalCarbohydrates: 46gProtein: 14gFat: 6gSodium: 94mgFiber: 9gCalcium: 186mg
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