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Blueberry Flapjacks
  • 3 eggs, separated
  • 1/2 cup canned pie apple
  • 1 teaspoon vanilla extract
  • 1 1/2 cups natural reduced-fat yoghurt
  • 1 3/4 cups wholemeal self raising flour
  • 230g frozen or fresh blueberries


  1. Beat 3 egg whites in a small bowl with an electric mixer until soft peaks form.
  2. Combine 1 egg yolk, canned apple, vanilla, yoghurt, wholemeal self raising flour and blueberries in a large bowl.
  3. Fold egg whites through the mixture.
  4. Heat a small non-stick frypan. Use a ladle-sized spoon to pour the batter into the frypan, leaving sufficient room to flip each flapjack.
  5. Cook until bubbles appear on the surface, then flip over until lightly browned underneath.
  6. Remove from pan, set aside on plate and repeat step 4-6 with remaining mixture.
  7. Serve with dollop of yoghurt and blueberries.


  • Frozen blueberries, defrosted, may be substituted for fresh blueberries.

Storage Suggestions

  • May be kept in refrigerator for up to 7 days or frozen for up to 3 months.
  • Reserve the egg yolks to use in a frittata recipe.

Equipment List

  • Small bowl
  • Electric mixer
  • Large bowl
  • Spoon
  • Ladle
  • Frying pan
  • Plate

Nutrition Information

283g Quantity per serving Quantity per 100g
Energy 1576kJ 556kJ
Protein 16.5g 5.8g
Fat, total 5.7g 2.0g
— Saturated 1.9g 0.7g
Carbohydrate 59.1g 20.9g
— Sugars 19.3g 6.8g
Fibre 8.8g 3.1g
Sodium 518.7mg 183.1mg