When you cook from scratch you can control the quality of the ingredients you use and make little teaks to your favorite foods in a way that supports your health and well-being without missing out on taste.
These low-sugar blueberry pancakes were a lovely treat, were ready in 5 minutes and they were moist and bursting with flavor. Basically, the amount of blueberries is what gives flavor and sweetness to the pancakes, making them really delicious but healthy.
The blueberries need to be cut as well as this release some of the juices back into the batter. You can have these pancakes for breakfast or when you need a healthy sweet treat, and they are particularly good for children, so you can give then a sweet treat but control the amount of sugar they have and benefits from the blueberries, especially for those kids who don’t like to eat fruits or vegetables.
Make sure that use only the smallest amount of maple syrup to keep the sugar low, or simply have them without any maple syrup maybe accompanied by a cup of tea of coffee.
The recipe makes for 5 smallish pancakes.
- 1 small egg
- 4 tbsp self-raising flour
- 2 tbsp of milk
- 8-10 blueberries
- organic maple syrup to serve
Simply mix all the ingredients together and cook in a healthy non-stick pan. Serve with a very small drizzle of maple juice.