Premier Foods Foodservice

McDougalls Almond, Oat & Blueberry Pancakes

Meal Type: Breakfast
Preperation Time: 20 mins
Cooking Time: 5 mins
Number of Portions: 10


  • 500g McDougalls Self Raising Flour
  • 6g Baking powder
  • 150g Caster sugar
  • Salt to taste
  • 100g Oats
  • 100g Ground almonds
  • 750ml Milk
  • 6 Whole eggs (medium)
  • 90g Unsalted butter (melted)
  • 300g Blueberries (fresh)

For the sauce:

  • 500ml Fresh orange juice
  • 50g Maple syrup
  • 50g Caster sugar
  • 50g McDougalls Thickening Granules

For service:

  • 50g Blueberries
  • 5g Icing sugar


  1. Sieve the flour, baking powder, salt and caster sugar into a large bowl.
  2. Mix in the oats and ground almonds.
  3. In a separate bowl, lightly whisk together the milk and egg, then the melted butter.
  4. Slowly pour the mixture onto the flour mixture, whisking all the time, until a smooth batter is achieved. Allow the batter to rest for 15 minutes, then fold in the blueberries just before cooking.
  5. Using a lightly oiled, non-stick frying pan over a medium heat, cook the pancakes until golden brown, then turn and repeat until the pancakes are fully cooked through. Keep warm until service.
  6. For the sauce, bring the orange juice, maple syrup and sugar to a simmer, then sprinkle in the thickening granules and stir until thickened.
  7. To serve: Serve 2 pancakes per portion, top with fresh blueberries, drizzle with the orange and maple sauce and dust with icing sugar.


  • Try adding other wholegrains, seeds, blackcurrants or your favourite nuts
  • The cooked pancakes will freeze, so you can make them in advance
  • For an even lighter batter, fold in a little McDougalls Meri White Meringue Mix