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Serves 2 (284 calories per serving) 75g wholemeal self-raising flour 15g porridge oats (not jumbo) 1 large egg 100ml full-fat milk 125g blueberries 2 tsp rapeseed or coconut oil Place the flour and oats in a bowl, make a well in the centre and break the egg into it. Pour in half the milk and, using a whisk, beat everything together to form a thick batter. Add the remaining milk and beat until the batter is smooth. Tip the blueberries into a separate bowl, keeping some aside for garnishing later, and lightly crush with the back of a
Dr Michael Mosley. Inset, his books spoon before adding to the batter and mixing well.
Brush a large non-stick frying pan with a little of the oil and place over a medium–high heat. Spoon a sixth of the batter in a loose heap on one side of the pan and allow to spread gently. Add two more spoonfuls in the same way. Cook for 2 minutes, or until small bubbles appear on the surface and the top is beginning to set, then carefully flip over and cook on the other side for 1-2 minutes.
Transfer the pancakes to a warm plate and cook the remaining three pancakes in the same way. Serve with the reserved blueberries.
100g mixed frozen berries, any variety 2 soft pitted dates, finely chopped 200g full-fat live Greek yoghurt Put the frozen berries and dates in a pan and heat gently for 3–5 minutes, or until the fruit has thawed and warmed, stirring regularly. Add a splash of water if needed, to help the fruit soften. Divide the yoghurt between two bowls and spoon the warm compote on top.
Sprinkle with toasted oats, mixed seeds or roughly chopped nuts