Mags Carey is a qualified nutritionist, herbalist and naturopath. As a busy mum of three young children, she fully understands the need for quick but nutritious meals to fuel families and fight off infections.

Ingredients

  • 110g flour (can use white/whole meal or a mix)
  • 3 eggs
  • 1 tsp baking powder
  • 1 tsp cinnamon powder
  • 50ml milk (non-dairy milks work well too)
  • Handful of fresh blueberries
  • Dash of vanilla extract (not essence)

Method

1. Add flour, baking powder, cinnamon and egg yolks to bowl

2. Add the milk and whisk together

3. In a separate bowl, whisk the egg whites until stiff peaks form

4. Gently fold into the other mixture, along with the vanilla essence

5. Add a couple of tablespoons of mixture to a hot non-stick pan, on medium heat, to form a pancake shape

6. Drop 3-4 blueberries on top of the pancake and flip after a couple of minutes

7. Complete cooking on this side for another minute or so

* Will keep in fridge in airtight container for a couple of days – also makes a nice breakfast with some yoghurt and chopped fruit