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
