Blueberry pancakes - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
makes 5-8
| 110 |
g |
all purpose wheat free flour OR gluten free flour (depending on dietary needs) |
| 1 |
tsp |
baking powder |
| 15 |
g |
low-fat spread, margarine or butter |
| 280 |
ml |
milk (buttermilk, cow, goat or soya/soy) |
| 1 |
large |
egg |
|
|
pinch of salt |
| 1 |
|
firm banana, chopped fairly small |
| 125 |
g |
blueberries, fresh or defrosted from frozen |
| 1. |
Melt the low-fat spread, margarine or butter then whisk into it the egg and milk.
|
| |
| 2. |
In a separate bowl mix the flour, baking powder and salt, then stir the milk mixture and mix until
there are no dry ingredients visible, the mixture should be a bit lumpy so do not beat.
|
| |
| 3. |
Stir in the banana. Leave the batter mix to stand in the refrigerator for 30 minutes.
|
| |
| 4. |
Heat a small omelette pan and very lightly oil, spoon approximately 3 tablespoons of the mixture
into the pan, making sure you get an even spread of banana. Sprinkle some blueberries on top.
|
| |
| 5. |
Cook the pancake for 2 - 3 minutes, the batter on the top of the pancake will start to break, then
turn over for approximately 1 - 1½ minutes. Put on a plate and keep warm in a low oven until
they are all made.
|
| |
| 6. |
Repeat steps 4 and 5 until all the mixture is used up. Sandwich each pancake in the oven with
baking parchment so that they don't stick together. Serve immediately.
|
| |
These pancakes are delicious served with greek yogurt, vanilla ice cream, Nutella or Green & Blacks Organic Chocolate
Spread.
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