Geelong Advertiser

Healthy start to the day

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AMERICAN-STYLE BLUEBERRY PANCAKES They say breakfast is the most important meal of the day and Real Cooking has uncovered a couple of early morning gems inside Cooking for Family & Friends by fitness guru Joe Wicks. The best-selling author, also known as The Body Coach, has created a collection of delicious and healthy recipes that are ideal for sharing with the special people in your life. Pass the pancakes, we say. Prep: 10 minutes Cook: 20 minutes Makes: 8 INGREDIENT­S 300g plain flour 35g vanilla protein powder 2 tsp baking powder 1 tbsp caster sugar 350ml milk 2 eggs 1-2 tbsp coconut oil, for cooking 400g blueberrie­s, plus extra for scattering TO SERVE zero-fat Greek yoghurt maple syrup METHOD Tip the flour into a bowl and add the protein powder, baking powder and sugar. Measure out the milk, then crack the eggs straight into the measuring jug. Give the two ingredient­s a good whisk until well combined. Gradually pour the wet mixture into the dry mixture, stirring or whisking as you go to avoid lumps. When all the liquid has been incorporat­ed, give the mixture a final whisk until smooth. Melt a little coconut oil in a good non-stick frying pan over a medium to high heat. When it is hot, pour in one ladleful of the batter, which will spread out across the base of the pan to about 15cm wide and 1-1.5cm thick. Fry the pancake on the first side for 3 minutes, reducing the temperatur­e a little if the pancake starts to burn. While the pancake is cooking, scatter about an eighth of the blueberrie­s in a single layer over the uncooked surface of the pancake. They will be held in place by the raw batter. Flip the pancake and cook for a further 2-3 minutes, again upping or reducing the heat as necessary — these pancakes are like most other pancakes in that the first one is often not the best. Remove the pancake to a plate and keep it warm while you repeat the process with the remaining batter and blueberrie­s. Serve up stacks of your pancakes with a few extra blueberrie­s, Greek yoghurt and a cheeky drizzle of maple syrup.

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