So today we are talking breakfast foods.

Growing up I was never a fan of breakfast. I would roll out of bed and drag myself from bed to kitchen to pour myself a big ol’ cup of orange juice which I would chug in less than a minute. My dear old dad knew not to talk to me before I had my juice . . . talking to a teenage girl fresh out of bed before she has had her morning sugar hit . . . just don’t do it.

What a joy I must have been to live with. Not!

Fast forward a year or 2 (or maybe 15?!) and things are so very different.

Now I love breakfast.

Like really, truly love it.

Sometimes I dream about it . . . what . . . don’t you?

If you haven’t yet you will after you try these pancakes.

Oh you guys these pancakes! They are light and fluffy but they have the most ah-mazing texture which I’m sure comes from using some wholewheat pastry flour. It just helps to give them some substance, and I just love it. Can not get enough.

and I’m not the only one . . .

Anyway . . . light and fluffy pancakes with the most ah-mazing texture, a hint of sweetness, but not to much, a burst of sweet/tart antioxidant rich blueberry juice . . . I can’t even stand it. So unbelievably good! Oh and you don’t have to roast the blueberries, fresh or frozen straight up totally work here too.

But I love me some roasted blueberries . . . big, big ♥

Another awesome thing about these pancakes is that you can totally make them ahead of time, they seem to just get better and better and somehow intensify in flavour in the day or 2 that follows. Oh and you can totally store them in the freeze, pop them in the toaster and you are good to go in the morning. Boom, breakfast for the win!

Serve them with a generous helping of your fave greek yoghurt for an extra hit of protein packed deliciousness, drizzle with maple syrup (yes the real stuff please) and you my friend will be in breakfast heaven.

Make, them, eat them, love them . . . then dream about them and do it alllllll over again.

Start your day off right with these simple, healthy and out of this world delicious Roasted Blueberry, Vanilla and Greek Yoghurt Wholewheat Pancakes.

Breakfast winning!!!!!

Roasted Blueberry, Vanilla & Greek Yoghurt Wholewheat Pancakes
Makes approx 8 x 4 inch pancakes

Ingredients –

For the Blueberries –

2 cups Blueberries (I used 1 cup fresh and 1 cup frozen)

Juice of 1/2 a lemon

Splash of vanilla extract

For the pancakes –

1 egg

2 teaspoons of vanilla extract

3/4 cup plain Greek yoghurt (I use Chobani)

1/4 cup milk

1/2 cup plain flour

1/4 cup wholewheat pastry flour (or an additional 1/4 cup of regular plain flour)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 sachet of stevia (or 1-2 teaspoons of sugar)

pinch of salt flakes

1/4 cup roasted blueberries –  (regular fresh or frozen blueberries work just fine too)

Optional but recommended for serving –

Greek yoghurt

Maple syrup

Method –

To make the blueberries –

1 – Preheat oven to 175’C (350’F)

2 – Line a rimmed baking sheet with baking/parchment paper.

3 – Place blueberries on your baking sheet.

4 – Squeeze the lemon juice over the berries and toss to make sure all those delicious blueberries are nicely coated. Bake for 15-20 mins, shaking the tray occasionally.

5 – Remove the blueberries from the oven when they are nice and plump and starting to release some juices, a few may have popped which is totally cool too.

6 – Allow them to cool to room temperature and store in the fridge.

Now, Lets make some pancakes –

1 – Place egg, yoghurt, milk and  vanilla in a medium size bowl and whisk until well combined.

2 – Sift flour, baking powder, baking soda and stevia/sugar into your egg/yoghurt mix and whisk until just combined.

3 – Preheat your fry pan/skillet over medium heat.

4 – Scatter blueberries over the batter, I don’t bother to stir them in they seem to marble themselves through the batter with each heaping scoop I take as I drop the batter into the fry pan.

5 – Cook until bubbles form on the surface and edges look dry, then flip and cook for 1-2 mins more.

6 – Serve with a heaping dollop of your fave greek yoghurt, a generous sprinkling of blueberries and finish with a delicious drenching of maple syrup.

Heaven on a plate my friend, enjoy xo

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What would be your dream breakfast?