Oaty Pancakes with Blueberry Sauce

Oaty Pancakes with Blueberry Sauce

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Desserts

Serves: 4

Preparation time: 20 minutes

Cooking time: 20 minutes


To make the blueberry sauce

  1. Put the blueberries in a sieve and wash them. Put the sugar and 4 tablespoons of the water into a pan and slowly bring to the boil. Add 150g of the blueberries and simmer for 2 minutes or until the blueberries release some of their juice. Add the cornflour and 1 tbsp of water to the pan and simmer until the sauce thickens.
  2. Transfer the sauce to the blender and mix on a medium speed until smooth. Add back to the pan and stir in the remaining blueberries, re-heat when needed.

To make the pancakes

  1. Put all of the ingredients into the blender in the order they appear within the list and blend on a medium speed until you have a batter.
  2. Heat a heavy based smooth frying pan or griddle pan and lightly brush with oil. Drop 2 or 3 tablespoons of the batter into the pan, leaving space in between as the pancakes spread a little. Cook over a medium high heat for about 2 minutes, bubbles will come to the surface. Turn the pancakes over and cook a further 1½ minutes until both sides are golden brown.
  3. Repeat with the remaining batter, brushing the pan each time with oil.
  4. Serve topped with the warm blueberry sauce.


For the sauce
225g fresh blueberries
2 tbsp light brown sugar
5 tbsp water
1 tsp cornflour

For the pancakes
180ml milk
2 large eggs
1 tsp vanilla extract
25g melted butter
100g wholemeal flour
50g porridge oats
1 tbsp caster sugar
1 tsp baking powder

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