Pancakes with blueberries and maple syrup

Sign up today
Get access to 1,000s of recipes
Join WW today and gain full access to all of our recipes and meal plans. 
See our plans
Total Time:

Fresh hot pancakes are a treat. Try a little maple syrup and some fresh blueberries for a healthy and delicious option.

  • 125 g White Self Raising Flour
  • 1/2 teaspoons, level Ground Cinnamon
  • 2 teaspoons Granulated sugar
  • 1 medium, raw Egg, whole, raw, separated
  • 1 pinch Salt
  • 150 ml Skimmed Milk
  • 10 spray(s) Calorie controlled cooking spray
  • 4 tablespoons, level Golden Syrup, Maple Syrup
  • 150 g Blueberries
  • 1 teaspoons, level Icing Sugar, for dusting

Mix together in a large bowl the flour, cinnamon and sugar. Make a well in the centre of the bowl.

Add the egg yolk and milk, and using a whisk, mix all together to a smooth batter. Wash the whisk (or use another) and beat the egg white in another bowl with a pinch of salt until forming white floppy peaks.

Using a large metal spoon, fold the egg whites into the flour mixture.

Heat a large non-stick frying pan until you can feel a good heat rising. Spray quickly and evenly with the low fat cooking spray.

Immediately spoon in half the batter as 4 small pancakes. When bubbles appear on the top of the foam, flip over using a flat palette knife and cook 1-2 minutes. Remove to a warmed plate. Make 4 more pancakes with the remaining mixture. Serve 2 pancakes per head with a spoon of maple syrup per serving and the blueberries on top.

If you prefer, you could serve them dusted with a light sprinkling of sweetener.

Start eating better than ever!