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
1. Preheat the oven to 200°C fan (220°C/425°F/Gas 7). 2. Roughly chop 100g (3.5oz) of the blueberries and set aside. 3. 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. 4. Fold in the chopped Blueberries. 5. Fill each hole of the mini muffin mould two-thirds of the way up. 6. Top each section with the remaining whole Blueberries. 7. 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.
How to Prepare
1. Preheat the oven to 200°C fan (220°C/425°F/Gas 7). 2. Roughly chop 100g (3.5oz) of the blueberries and set aside. 3. 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. 4. Fold in the chopped Blueberries. 5. Fill each hole of the mini muffin mould two-thirds of the way up. 6. Top each section with the remaining whole Blueberries. 7. Bake in the preheated oven for 10–15 minutes until the bites have puffed up and are golden on top.
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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