Recipes
Blueberry muffin American pancakes with granola crunch
Ready to ring the changes this year? Help keep your diet balanced with this delicious baked brunch with a tasty crunchy twist
Ready to ring the changes this year? Help keep your diet balanced with this delicious baked brunch with a tasty crunchy twist
(6 votes)
Cook: 30 Mins
Serves: 4
Price: 81p per serving
Nutritional Information
Each 222g serving contains
Energy
1940kj
464kcal
1940kj
464kcal
23%
Fat
10.7g
10.7g
Med
15%
15%
Saturates
4.0g
4.0g
Med
20%
20%
Sugars
20.2g
20.2g
High
22%
22%
Salt
0.78g
0.78g
Med
13%
13%
of your reference intake.
Typical energy values per 100g:
874kj/209kcal
Typical energy values per 100g:
874kj/209kcal
Ingredients
2 medium eggs
1 tsp vanilla extract
225ml skimmed milk
200g plain flour
30g porridge oats
2 tsp baking powder
Zest ½ lemon
125g blueberries
80g Asda Simply Granola
20g unsalted butter, melted
4 tbsp maple syrup
Method
1
In a large bowl, mix together the eggs, vanilla and milk. Mix in the flour, porridge oats and baking powder until almost smooth. Stir through the lemon zest.
2
Working in batches, wipe some of the melted butter in a large non-stick frying pan and add a few ladleful’s of the mixture around the pan. Top each spoon of batter with some blueberries and a sprinkle of granola. Cook on low heat for 2mins before flipping and cooking for another 1-2mins on the other side. Repeat with the rest of the batter and the blueberries, reserving a little of the granola to serve.
3
To serve, stack a few of the pancakes on each plate and drizzle with some maple syrup. Sprinkle some of the reserved granola over the stack before serving.