Blueberry pancakes

Photographer: Adam
makes approx 10 pancakes

Our family have a tradition on birthdays that whoever’s special day it is; they get to choose breakfast. Ever since I was old enough to choose what I wanted for my birthday breakfast I would choose pancakes. Without fail. Every year; I still do! Whist the pancakes I wanted when I was small were never this healthy. My husband and I now treat ourselves to a pancake breakfast much more frequently than once a year (at least once a month!). As the awareness and health benefits from eating certain products, has become imprinted on my mind after the research I did this month, combined with how tasty these pancakes were, I am sure we will be gorging ourselves on them again very soon.

I really got into the whole grains and super foods theme this month and spent ages researching the ‘healthiest’ type of flour you could get, along with which fruit is supposed to have the best nutritional benefit to complement this, so I could make one of my favourite foods healthier. Where possible I have substituted everything in a ‘normal’ pancake recipe for alternatives which are considered to be healthier, and the addition of the blueberries packs a fantastic nutritional punch. The drizzle of honey really tasted fantastic and the fact that it has antimicrobial properties means it is very beneficial to us too.

The flour I deemed to have the best qualities overall was flaxseed (high levels of omega-3 as well as protein, dietary fibre and lignans; flaxseed seems to contain a sky-scraping level of super nutrients’), and I intended to make the pancakes using just this. However I really struggled to find it; I went to a large organics store but alas none was to be found. I proceeded to buy ground LSA (a linseed, sunflower, almond mix) and an organic whole wheat four and decided to make the pancakes using a combination of the two – yummy. However on trip to my local supermarket a few days later; to my delight I found flaxseed flour! So in the end used a combination of the three flours.


2 eggs, separated
1 ½ cups of flour (I used an equal combination of; ground flaxseed, ground LSA and an organic whole wheat flour)
2 ¼ tsp baking powder
2 level tbsp soft brown sugar
A pinch of salt
1 cup soy milk (not sweetened)
250g blueberries.
Soy or any other quality oil to grease frying pan.
Honey for drizzling


1. In a small bowl beat egg whites until stiff; and place to one side.
2. In a separate bowl, place the egg yolks, all the flour, baking powder, sugar, salt and soy milk; mix with a whisk until the batter is smooth. Add blueberries and then gently fold in the egg whites.
3. Heat up your frying pan or pancake pan, use a teaspoon of oil to grease if necessary.
4. Add 4-5 tablespoons of mixture into the pan, per pancake. Cook well on each side.
Once all your pancakes are cooked, stack up high and drizzle with honey.