Blueberry Pancakes
Ingredients
- 125 g gluten-free self-raising flour
- 1 teaspoon gluten-free baking powder
- 1 egg
- 150 ml soya milk
- 25 g unsalted butter melted
- 100 g blueberries
- 1 tablespoon olive oil
- To serve
- 4 tablespoons crème fraîche
- 4 teaspoons maple syrup
Instructions
- Mix together the flour and baking powder in a large bowl.
- Whisk together the egg and milk in a jug, then pour into the dry ingredients and whisk until smooth.
- Whisk in the melted butter, then stir in 75 g of the blueberries.
- Heat the oil in a frying pan over a medium heat, then spoon tablespoons of the mixture into the pan.
- Cook for 3–4 minutes until golden underneath, then flip the pancakes over and cook for a further 2–3 minutes.
- Remove from the pan and keep warm.
- Repeat with the remaining batter.
- Serve with the remaining blueberries, dollops of crème fraîche and a drizzle of maple syrup.
Notes / Tips / Wine Advice:
For blueberry smoothies,
place 750 ml apple juice, 400 g natural yogurt, 3 chopped bananas and 500 g blueberries in a blender or food processor and blend until smooth, adding a little milk if too thick. Pour into 4 glasses to serve. Calories per serving 258Nutritional Information
Calories: 363 kcal
