California raisin, blueberry and cinnamon pancakes
Prep:
5 mins
Cook:
15 mins
Serves:
24
method:
1
In a large bowl mix the dry ingredients.
2
Add the wet ingredients (except the oil, blueberries and raisins) to the dry ingredients, whisk well together.
3
Heat a medium frying pan over a gentle heat. Use a piece of kitchen paper to rub a little oil over the pan.
4
Pour a ladle of the batter into the centre of the pan, to make 12cm diameter pancakes, sprinkle over a few blueberries and raisins.
5
Leave the pancake to cook for a minute, until bubbles start to appear in the batter.
6
When the edges are brown and the bubbles are popping, flip the pancake over and cook for a further minute.
7
Continue to cook the pancakes in batches, repeating the process and greasing the pan between each pancake.
Tip
These can be made in batches, stacked with parchment paper in between and frozen, perfectly for that quick healthy breakfast or mid-morning snack serve with sliced banana and a spoonful of 0% Greek yogurt or great on their own.
ingredients:
- 100g wholemeal flour
- 150g self-raising flour
- 100g oat flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp salt (optional)
- 100g olive oil light spread, melted (Bertolli)
- 200ml buttermilk
- 1 tsp vanilla extract
- 400ml skimmed milk
- 2 medium eggs, beaten
- 100g California raisins
- 100g blueberries
- 50ml vegetable oil for greasing
