Nettle and Blueberry Pancakes

Nettle and Blueberry Pancakes Energya Ltd

Nettle is so versatile: cooking with nettle is great for both sweet and savoury dishes, and nettle is a fantastic breakfast ingredient as it’s packed with vitamins and minerals. The perfect way to start your day.

Makes 8 pancakes


5 nettle tops, chopped

50 gr blueberries

2 eggs

50 gr yoghurt

½ lemon, juice

30 gr sugar

80 gr self raising flour

olive oil, coconut oil, or vegetable oil for cooking


Macerate the nettle in lemon juice and sugar for at least 30 minutes (or even better, overnight).

Separate the egg yolks from the egg whites: whisk the egg whites until fluffy. Mix the egg yolks with the nettle, sugar, lemon, flour, blueberries and yoghurt. Slowly add the whisked egg whites.

Heat a frying pan and add some oil; pour about 1 tablespoon of the pancake batter in the pan, cook for 1 minute or less and turn over cooking for a further minute. Serve immediately.

Recommended Reading: The Foraging Home Cook