Is there anything more satisfying than whipping up a stack of pancakes?

Joe Wicks’ cookbook, Cooking For Family And Friends, features energy-boosting blueberry ones. Here’s how to make them…

Handout image of Joe Wicks' American-style Blueberry Pancakes from Cooking For Family And Friends published by Bluebird
Joe Wicks’ American-style Blueberry Pancakes (ADD PHOTOG NAME/Bluebird/PA)
Handout image of Joe Wicks' American-style Blueberry Pancakes from Cooking For Family And Friends published by Bluebird
Print Recipe
Nutrition Facts
American-style blueberry pancakes
Amount Per Serving
Calories 261 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Cholesterol 54mg18%
Sodium 48mg2%
Potassium 271mg8%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 9g10%
Protein 10g20%
Vitamin A 157IU3%
Vitamin C 5mg6%
Calcium 130mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

American-style blueberry pancakes

A great post-workout pick me up!
Cook Time6 mins
Course: Breakfast, Brunch
Cuisine: American
Servings: 8
Calories: 261kcal
Author: Joe Wicks

Equipment

  • Bowl
  • Measuring jug
  • Non-stick frying pan
  • Ladle

Ingredients

  • 300 g plain flour
  • 35 g vanilla protein powder
  • 2 tsp baking powder
  • 1 tbsp caster sugar
  • 350 ml milk
  • 2 eggs
  • 2 tbsp coconut oil for cooking
  • 400 g blueberries plus extra for scattering

To serve

  • zero-fat Greek yoghurt
  • maple syrup

Method

  • Tip the flour into a bowl and add the protein powder, baking powder and sugar.
  • Measure out the milk, then crack the eggs straight into the measuring jug. Give the two ingredients a good whisk until well combined. Gradually pour the wet mixture into the dry mixture, stirring or whisking as you go to avoid lumps. When all the liquid has been incorporated, give the mixture a final whisk until smooth.
  • Melt a little coconut oil in a good non-stick frying pan over a medium to high heat. When it is hot, pour in one ladleful of the batter, which will spread out across the base of the pan to about 15cm wide and 1–1.5cm thick. Fry the pancake on the first side for three minutes, reducing the temperature a little if the pancake starts to burn.
  • While the pancake is cooking, scatter about an eighth of the blueberries in a single layer over the uncooked surface of the pancake. They will be held in place by the raw batter.
  • Flip the pancake and cook for a further two to three minutes, again upping or reducing the heat as necessary – these pancakes are like most other pancakes in that the first one is often not the best. Remove the pancake to a plate and keep it warm while you repeat the process with the remaining batter and blueberries.
  • Serve up stacks of your pancakes with a few extra blueberries, Greek yoghurt and a cheeky drizzle of maple syrup.

Nutrition

Calories: 261kcal | Carbohydrates: 41g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 54mg | Sodium: 48mg | Potassium: 271mg | Fiber: 2g | Sugar: 9g | Vitamin A: 157IU | Vitamin C: 5mg | Calcium: 130mg | Iron: 2mg
Cooking For Family And Friends by Joe Wicks (/PA)
Cooking For Family And Friends by Joe Wicks (/PA)

Cooking For Family And Friends by Joe Wicks is published in hardback by Bluebird.

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