These pancakes can be enjoyed for breakfast or as a healthy dessert alternative. The combination of the thick fluffy pancakes and the warm blueberry compote is delicious. They pack a serious protein punch too meaning they should keep you feeling fuller for longer. For a gluten free alternative just swap the self raising flour for oat flour. They may lose a little of their thickness but should have the same great taste.
This recipe should make enough for two people to have a stack of 4 small but thick pancakes.
Take all the pancake mix ingredients except the blueberries, and whisk them up to a smooth batter. I used my nutritbullet which gave a really nice consistency but using a food processor or whisk is just as good. Then add your handful of blueberries which will no doubt sink to the bottom.
Time to get the compote started. Place another handful of blueberries in a small pan with the 2 tablespoons of maple syrup and turn to a medium temperature. Remember to occasionally mix the compote. The fruit should start softening and the mixture slightly bubbling as it starts to look a bit like a thin jam.
Grab a non stick frying pan and lightly grease. I used a little bit of coconut oil right at the beginning. There shouldn’t be any need to re-grease in between pancakes. I used a low heat.
For each pancake place 3 tablespoons of the batter in the frying pan. Remember to dig down to the bottom of the mixture to make sure your pancakes aren’t without blueberries! Leave to cook for around 1-2 minutes. When you start to see bubbles in the batter then it is time to flip. Another minute on the other side and they should be done. My frying pan was big enough to cook two pancakes at a time and this really did speed up the process.
Once your stacks of pancakes are ready, take the compote off the heat and drizzle over the stacks. Serve immediately whilst still warm, it’s delicious.
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