Healthy Blueberry Pancakes

Serves 2

Macros per serving: kcals – 284 // carbs – 44.8g // fat – 9g // protein – 9.2g


  1. Mash the ripe banana in the jug until soft
  2. Beat in the egg until combined thoroughly
  3. Mix in yogurt
  4. Add in half the blueberries and crush slightly while mixing into the batter
  5. Mix in the oats (the mixture should be quite stiff. If it is too runny, add a few more oats until you reach a thick porridge like consistency.)
  6. Add in the remaining blueberries, keeping them whole
  7. Add the butter to a low heat frying pan and melt
  8. Add in a heaped tbsp of batter and press down to a scotch pancake shape. Cook each side for around 2 minutes or until golden brown
  9. Serve! Top with extra blueberries, yogurt, honey or maple syrup to taste!


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About the Author

Emma is a Registered Dietitian and Registered Associate Nutritionist based in Cheshire, England. Emma works in community healthcare and writes freelance alongside her work: topics including Dietetic life, nutrition, mental health and lifestyle. Emma also writes and photographs recipes for the platform, as well as being the author of the ‘Mummy and Me’ series for SR Nutrition. Emma’s Food Stories is PR friendly brand.

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