SO we know Shrove Tuesday and a day of pancakes is still a week away, but this recipe for blueberry pancakes with maple syrup and hazelnuts is too tempting to resist for a week.

Enjoy for breakfast guilt-free by using wholemeal flour.

Combining wholemeal flour with white is a good way to increase your intake of fibre, a nutrient that is lacking in the average UK diet.

* Ingredients:

25g wholemeal plain flour

25g plain flour

1 tsp baking powder

½ tsp cinnamon

1 medium free-range egg

75ml semi-skimmed milk

140g fresh or frozen blueberries

2 tsp olive oil

2 tsp maple syrup

20g blanched hazelnuts

* Method:

Combine the dry ingredients in a mixing bowl and make a well in the centre. Pour the egg and half of the milk into the well, then beat this mixture into a thick batter. Stir through the remaining milk. Add the berries and stir.

Heat a large non-stick frying pan over a low heat and add the hazelnuts. Toast gently for a few minutes then transfer to a plate and set aside to cool before chopping. Wipe the pan clean then brush the base with olive oil. Add the mixture 1 tablespoon at a time (per pancake).

As soon as bubbles start to rise to the surface of the pancakes, flip them over using a palette knife and cook the other side for about 30 seconds.The pancakes should be golden brown in colour.

Lift the pancakes out of the pan and place on a warm plate. Serve with maple syrup and chopped hazelnuts.

* Visit for more vegetarian recipes.