Light, fluffy and oozing with the goodness of blueberries, these pancakes make a perfect breakfast treat. They are quick to make and the oats and pecans help sustain you through a busy morning.

  • First make the blueberry sauce by placing the blueberries in a saucepan with the sugar and 2 tbsp water, gently heat until softened and syrupy but still holding their shape, keep warm.
  • Whisk the egg whites in a clean bowl until stiff. In another bowl beat the egg yolks, flour, oats, milk and sugar together until smooth.
  • Fold in the blueberries and pecans, followed by the whisked egg white.
  • Heat a non-stick frying pan with a little of the oil. Place tablespoons of the batter in to make small pancakes, cook for a few minutes each side until golden, keep warm whilst cooking the remaining batter.
  • Serve piled up with the blueberry sauce poured over

For the Blueberry sauce:

  • 200g BerryWorld Blueberries
  • 25g caster sugar

For the pancakes:

  • 2 free range eggs, separated
  • 50g self raising flour
  • 50g rolled oats
  • 150ml semi skimmed milk
  • 25g caster sugar
  • 100g BerryWorld Blueberries
  • 25g pecans, roughly chopped
  • 1tbsp sunflower oil


Per 100g Per Serving
Energy (KG) 693 1296
Energy (kcal) 166 310
Fat (g) 6.6 12.3
Saturated Fat (g) 1.2 2.3
Carbohydrates (g) 23.6 43.9
Fibre (g) 2.1 3.8
Sugar (g) 12.0 22.4
Protein (g) 4.7 8.7
Salt (g) 0.3 0.5