Blueberry Flapjacks

Difficulty | Makes 6 | Book 3

blueberry flapjacks symply too good cookbook 3

BATTER:
1 x 425g can blueberries
2 egg whites
¼ cup white sugar
¼ teaspoon vanilla essence
½ cup skim milk
1 cup self raising flour
½ teaspoon bicarb soda
cooking spray
SAUCE:
saved juice from canned blueberries
1 tablespoon cornflour

Per serveBlueberryApple
FatTotal0.3g0.3g
Saturated0.1g0.1g
Fibre2.2g1.7g
Protein4.5g4.4g
Carbs38.1g32.4g
Sugar20.4g15.7g
Sodium284mg283mg
Kilojoules720 (cals 172)626 (cals 149)
GI RatingMediumMedium

Method

  1. Batter: Drain blueberries, save juice from can to make sauce.
  2. Beat egg whites and sugar in a medium size mixing bowl using an electric beater for a minute. Add essence and milk and blend.
  3. Sift flour and bicarb into mixture in one go, gently folding ingredients together. DO NOT BEAT as this will make the flapjacks tough. The less the mixture is moved, the lighter the flapjacks will be.
  4. Fold blueberries through the batter gently.
  5. Pour a little more than half a cup (100mls) of mixture into a non-stick frypan that has been generously coated with cooking spray, spread to make a round shape.
  6. Cook 1-2 minutes or until browned, turn and cook another minute or so until cooked. Repeat until all mixture has been used.
  7. Sauce: Combine saved juice and cornflour in a small saucepan, stir continuously. When boiled pour sauce over each flapjack.

Suitable to be frozen.

Variations: 

Replace blueberries with 2 cups finely diced peeled fresh apple. Instead of sauce make cinnamon sugar by mixing 4 teaspoons sugar and 1 teaspoon cinnamon together, sprinkle over flapjacks. You may like to squeeze fresh lemon juice over top. Or omit the sauce – it will reduce carbohydrate count to 31.5g, kilojoules 612 (cal 146)

Dietitian's tip

Blueberries are high in antioxidants that help fight cell damage that leads to aging and some cancers.

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