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 %GDA Traffic Lights
Energy (kcal) 307 15
Sugar (g) 21.9 24 Low
Fat (g) 12.2 17 Medium
Sat Fat (g) 2,2 11 Low
Salt (g) 0.3 5 Low