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:
- In a large bowl, sift together the flour, baking powder, salt and sugar.
- Make a well in the middle and pour in the milk, egg and melted butter; whisk until smooth.
- Heat a non-stick pan over a medium-high heat. Melt some butter in the pan.
- Scoop 1/4 cup of batter for each pancake. Flip over when bubbles form.
- 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!
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