Blueberry Pancake Bites
Blood Sugar: 16Servings: 24Preparation Time: 15minMeal Category: Breakfast
Micronutrients:FolateVitamin ACalcium
Macronutrients per 100g
Energy
155kcal
Sugar
4g
Fat
3g
Fiber
1g
Sat fat
1g
Protein
6g
Carbs
26g
Sodium
385mg
Ingredients
- 150g / 5.3oz Blueberries
- 2 Eggs
- 150g / 5.3oz all-purpose Plain flour
- 1.5 tsp Baking powder
- 140ml / 4.7fl oz Milk
Preparation
- Preheat the oven to 200°C fan (220°C/425°F/Gas 7).
- Roughly chop 100g (3.5oz) of the blueberries and set aside.
- Mix together 2 Eggs, 150g (5.3oz) all-purpose Plain flour, 1.5 tsp Baking powder, and 140ml (4.7fl oz) Milk in a bowl.
- Fold in the chopped Blueberries.
- Fill each hole of the mini muffin mould two-thirds of the way up.
- Top each section with the remaining whole Blueberries.
- Bake in the preheated oven for 10–15 minutes until the bites have puffed up and are golden on top.
Micronutrients % of RDI
Iron
2% of RDI
Magnesium
13% of RDI
Vitamin C
3% of RDI
Omega 3
1% of RDI
Vitamin A
49% of RDI
Calcium
47% of RDI
Folate
65% of RDI
Good to know
These pancake bites will keep in the fridge for a couple of days or freeze for up to 3 months. You can use 2 tbsp ground flaxseeds mixed with 75ml (2.5fl oz) of milk as an egg substitute.
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