Eat purple: blueberry flax pancakes

April 28, 2016 12:03 pm Published by Leave your thoughts

Not only does this recipe contain blueberries, with their purple anthocyanins to maintain healthy blood vessels, but it’s got ground linseed (flax) in it too, which is great for adding fibre. These make thick (French-style) pancakes when cooked, with an appealing, slightly pinkish tinge!

You can use fresh or dried blueberries – or of course, some other purple fruit, such as blackcurrants or blackberries. There is no sugar in the recipe, except that which comes from the blueberries, which is very little. You might like to drizzle a little maple syrup or honey over these, or try them with a dollop of yoghurt.


2 eggs, beaten

1 ½ cup self-raising flour

½ cup ground flaxseed

2 cups milk

Pinch salt

Handful of blueberries


Mix the flour, milk, flaxseed and pinch of salt together, to a smooth batter. Fold in the blueberries. Heat some oil in a frying pan or skillet, then drop a ladleful of the pancake mixture into the oil. Cook the pancakes until little bubbles appear on their surfaces, with the undersides nicely golden. Flip the pancakes halfway through and repeat the process on the other side. Eat immediately!


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This post was written by Yzanne

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