Blueberry Hotcakes

Try this recipe as a breakfast treat or after dinner dessert.
6 x
Nutritional Information
Per Serving
  • Energy: 1233 KJ
  • Protein: 17.5g
  • Total fat: 2.3g
  • Saturated fat: 0.7g
  • Carbohydrates: 46.2g
  • DietaryFiber: 6.2g
  • Sodium: 455mg
  • To Prep: 10 minutes
  • To Cook: 5 minutes


  • 3 eggs
  • 125ml apple sauce
  • 1 teaspoon vanilla essence
  • 840g natural yoghurt (low fat)
  • 280g wholemeal self raising flour
  • 230g fresh blueberries


  1. Beat all egg whites from two eggs in small bowl with electric mixer until soft peaks form.
  2. Combine egg yolk, apple sauce, extract, 2 cups (560g) of the yoghurt, flour and half the blueberries in large bowl; fold in egg whites, in two batches.
  3. Heat oiled small frying pan and pour ¼ cup (60ml) of the batter into pan. Cook until bubbles appear on surface. Turn hotcake and cook until browned lightly. Remove from pan and cover to keep warm. Repeat with remaining batter. Serve hotcakes topped with remaining yoghurt and blueberries.


Recipes are from The Australian Women’s Weekly the Diabetes Cookbook, Bauer Media Books To order books phone 136 116 (within Australia) or order online at Send recipe enquiries to: