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…

  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!