• 200g wholemeal flour
  • 1 tsp baking powder
  • 1 medium egg, beaten
  • 250ml skimmed milk
  • 1 tsp vanilla extract
  • 200g fresh blueberries
  • 2 tsp sunflower oil
  • 1 tsp caster sugar (optional)


Mix the flour and baking powder in a bowl.
In a separate bowl, beat together the egg, milk and vanilla extract.
Make a well in the middle of the flour, then gradually stir in the egg and milk mixture until you get a smooth batter. Leave the batter to stand for a few minutes before cooking.
Lightly crush half the blueberries with a fork and mix these into the batter, along with the remaining (whole) blueberries.
Add a little oil to a non-stick pan, then add the batter to the pan, 1 tbsp at a time, to create small pancakes, making sure the blueberries are evenly distributed.
Cook the pancakes on a medium heat for 2–3 minutes, then turn and cook for a further 2 minutes. The pancakes are ready to turn when you see bubbles appearing on the surface. Sprinkle with a little sugar before serving, if using. Serve with some unsweetened yogurt or unsweetened crème fraiche, if liked.