Healthy recipe: blueberry pancakes

Ingredients

• 40g light margarine
• 3 eggs
• 40g brown bells
• 220g wholemeal flour
• 15 cl semi-skimmed milk
• 150g fresh or frozen blueberries
• 3 tablespoons blueberry jam (or red fruit)

1. Melt margarine over low heat in a small saucepan, then remove from heat and let cool. In a jatte, whisk eggs with brown milk until whitening. Stir in the melted margarine and gradually add the flour. Undo with milk.
2. Heat a non-stick frying pan over a fairly high heat. Pour in 1 slick of dough and cook for 2 to 3 minutes on each side (when the edges start to brown, turn the pancake).
3.  Make 12 pancakes (use 2 pans to save time). Keep them warm as you go, such as stacked on a plate placed in the oven at 60oC (th. 2).
4. Mix the blueberries and jam in a small saucepan, then heat for 5 minutes over low heat, stirring. Cover the pancakes with this mixture just before serving.
5. Serve these pancakes with 0% MG vanilla white cheese or 1 scoop of light vanilla ice cream for a particularly gourmet dessert.
6. Nutritional value per person:
7. 253 kcal - Protein 8.5 g - Carbohydrates 37 g (including single sugars 14.5 g) - Fat 8 g (including saturated fat2 g) - Phosphorus 200 mg