155kcal
4g
3g
1g
1g
6g
26g
385mg
- 150g / 5.3oz Blueberries
- 2 Eggs
- 150g / 5.3oz all-purpose Plain flour
- 1.5 tsp Baking powder
- 140ml / 4.7fl oz Milk
1. Preheat the oven to 200°C fan (220°C/425°F/Gas 7).
2. Roughly chop 100g (3.5oz) of the blueberries and set aside.
3. Mix together 2 Eggs, 150g (5.3oz) all-purpose Plain flour, 1.5 tsp Baking powder, and 140ml (4.7fl oz) Milk in a bowl.
4. Fold in the chopped Blueberries.
5. Fill each hole of the mini muffin mould two-thirds of the way up.
6. Top each section with the remaining whole Blueberries.
7. Bake in the preheated oven for 10–15 minutes until the bites have puffed up and are golden on top.
4% of RDI
2% of RDI
3% of RDI
0% of RDI
0% of RDI
2% of RDI
65% of RDI
These pancake bites will keep in the fridge for a couple of days or freeze for up to 3 months. You can use 2 tbsp ground flaxseeds mixed with 75ml (2.5fl oz) of milk as an egg substitute.
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