Blueberry pancakes - wheat free recipe

dietary information:

wheat free yes
gluten free yes
nut free yes
dairy free no
vegetarian yes
vegan no
Wheat free Blueberry pancakes

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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Last Updated: 15-May-2007