What’s a weekend without a little indulgence? To avoid spending ridiculous amounts of money on a sugar-filled brunch that I (read: my hips) don’t actually need, I made it myself.

Blueberry pancakes with banana. Yum!
4 pro-points per serve (recipe behind the cut).

Ingredients
Makes four serves

1 cup flour

3/4 cup milk

1 egg

Pinch of salt

1 cup blueberries

2 bananas

Directions

Sift the flour and salt together in a bowl. Add the egg and mix to combine. Gradually add the milk, mixing to a batter consistency.

Refrigerate the batter for an hour. This will ensure that the pancakes are much lighter and not blergh when cooked.

After refrigerating the batter, it will be thicker so add a little water to regain the right consistency.

Gently fold in the blueberries.

Heat a small frying pan and pour in just enough batter to cover the base of the pan. Cook until golden, then flip and cook other side.

Serve with sliced banana. You can opt for a dusting of icing sugar, too, if you’ve got the points (not included in the recipe).