Gluten Free Blueberry Pancakes

Easy, fluffy gluten-free pancakes for International Blueberry Pancake Day…

Ingredients:

•  Large punnet of blueberries
• Cocos coconut topping cream
• 1 1/4 to 1 1/2 cups of gluten-free all-purpose flour
• 3 tsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1 egg
• 1 1/4 milk
• 3 tbsp melted butter

Prep time: 5 minutes

Cooking time: 10 minutes

Servings: 10 pancakes

Lets Begin…

Method:

1. In a large bowl, sift together the flour, baking powder, salt and sugar.
2. Make a well in the middle and pour in the milk, egg and melted butter; whisk until smooth.
3. Heat a non-stick pan over a medium-high heat. Melt some butter in the pan.
4. Scoop 1/4 cup of batter for each pancake. Flip over when bubbles form.
5. Serve with Coconut topping prepared as instructed on packaging, a sprinkling of blueberries and any other toppings of your choice.

Top tip:

You could add some roughly chopped blueberries into your pancake mixture for juicy pops of sweetness.

Time saver:

If you don’t have time to make the mixture from scratch, WholeLife sell pre-prepared gluten & dairy free pancake mix.

Dig in!

Follow us on Instagram for recipes and more! @wholelifepharmacyandhealthfood

Need a coffee with your pancakes? Read our interview with Noego Coffee