Pancakes with Homemade Blueberry Sauce

Recipe is contributed by Ms Toh Yun Xuan, former Nutritionist at the Singapore Heart Foundation

Serves: 4

Ingredients

Pancake mix

• Buttermilk, ½ cup
  • Lemon juice, ½ tbsp
  • Lowfat milk, approx. ½ cup
• Instant oats, 1 cup
• All-purpose flour, ¼ cup
• Whole-wheat flour, ¼ cup
• Brown sugar, 2 tbsp
• Salt, ¼ tsp
• Egg, 1 whole
• Egg white, 1 whole
• Low-fat milk, ¾ cup

Blueberry sauce

• Fresh/Frozen blueberry, 1 cup
• Brown sugar, 1 tbsp
• Lemon juice, ¼ tbsp

Method

Buttermilk
1. Mix the lemon juice and milk well, then let it stand for 5 minutes at room temperature.
2. Pour oats into the mixture and mix thoroughly. Let it stand for another 15 minutes.

Blueberry sauce

3. Over a medium heat, combine blueberries, sugar and lemon juice in a small pot and cook. Stir frequently and bring to a low boil until the berries pop.

Pancake

4. In a medium bowl, combine all the dry ingredients – both types of flour, sugar, baking powder and salt.
5. In a large bowl, combine all the wet ingredients – eggs and milk.
6. Whisk the buttermilk into the wet mixture.
7. Pour in the dry ingredients slowly and mix well until smooth.
8. Over a medium heat, pour a ladleful of batter onto a non-stick frying pan and spread it slightly.
9. Flip and cook until slightly brown on both sides.
10. Finally, serve with blueberry sauce over the pancakes.

Nutrients per serving
Energy: 248.5 kcal
Protein: 9.5g
Total Fat (Saturated Fat): 4.7g (1.9g)
Cholesterol: 48.1mg
Carbohydrate: 42g
Sodium: 188.2mg
Dietary Fibre: 4.9g