Apple & Blueberry Pancakes

Nutrition Information


Serving size3 Pancakes


Total Fat (g)3

Saturated Fat (g)0.5

Sodium (mg)35

Carbohydrates (g)61

Fiber (g)4

Sugar (g)32

Protein (g)6

  • 2 cups McCann’s® Quick Cooking Irish Oatmeal
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1 egg (beaten)
  • 1 cup skimmed milk
  • 1 tablespoon vegetable or canola oil, plus extra for frying
  • Filling: 1 lb. apples (peeled, cored and quartered)
  • Filling: 1 cup blueberries
  • Filling: 2 tablespoons water
  • Filling: 2 tablespoons brown sugar
  1. Mix oatmeal, flour and sugar in a bowl.
  2. Add the egg, milk and oil and beat until batter is free from lumps. Cover and chill while preparing the filling.
  3. Put the apples and blueberries into a saucepan. Add the water and sugar and cook over a low heat for about 15 minutes until fruit is just soft.
  4. Pour a little oil onto the pan and heat. When pan is hot, drop a tablespoon of the batter onto it. Allow pancake to brown on one side before flipping it over to brown on the other side.
  5. Keep warm while making remaining pancakes.
  6. Serve pancakes warm with the blueberry and apple mixture and a dollop of crème fraiche topped with a sprinkling of toasted oatflakes.
  7. To serve: Crème fraiche
  8. To serve: Toasted oatflakes for sprinkling