SUNSHINE Coast celebrity chef and author Annette Sym shares her Blueberry flapjacks recipe.

Blueberry Flapjacks by Annette Sym

Ingredients (makes 6):

Batter:

1 x 425g can blueberries

2 egg whites

¼ cup sugar

¼ teaspoon vanilla essence

½ cup skim milk

1 cup self-raising flour

½ teaspoon bicarb soda

cooking spray

Sauce:

Saved juice from canned blueberries

1 tablespoon cornflour

Instructions:

Batter:

    * Drain blueberries (and save juice from can for sauce)
    * In a medium size mixing bowl, beat egg whites and sugar for one minute
    * Add essence and milk and stir
    * Sift flour and bicarb soda into mixture in one go
    * DO NOT beat gently, but fold flour through until just combined (overbeating makes tough flapjacks!)
    * Gently fold blueberries through batter
    * Coat a non-stick fry pan with cooking spray and pour a little less than half a cup (100ml) of mixture into pan and spread to make a round shape.
    * Cook for 1-2 minutes or until brown, then turn and cook for another minute
    * Repeat until all mixture has been used

Sauce:

    * In a small saucepan, combine saved juice and cornflour
    * Stir continuously on medium heat
    * When boiled pour over flapjacks

Variations:

    * Replace blueberries with 2 cups fresh apple peeled finely diced. Instead of sauce make cinnamon sugar by mixing 3 teaspoons sugar and 1 teaspoon cinnamon together, sprinkle over flapjacks
    * Omit the sauce to reduce carbohydrate count to 31.2g, 606 kilojoules (144 calories)