Ingredients
- 70g gluten free plain flour
- 2 level tsp baking powder
- 1 tsp (5g) Linwoods Milled Organic Flaxseed
- ¼ tsp cinnamon
- 30g (2 tbsp) apple or banana puree
- 80ml unsweetened almond milk or water
- 10ml maple syrup (optional)
- ½ tsp vanilla extract (optional)
- 60g fresh blueberries
To Serve
- Blueberries
- Maple Syrup
- Turkey Bacon grilled until crispy
- Thick dairy free yogurt
Instructions
- Whisk together flour through to vanilla extract. Ensure batter is smooth.
- Stir through blueberries.
- Heat a non stick 10 inch pan over a medium heat.
- Cook 2.5 tbsp of the batter per pancake. I created 4 pancakes, one a little smaller than the rest.
- Cook for 3 minutes, flip and cook for 2 minutes more. Alternatively cook for 3 minutes on the stove top and place under a preheated grill. Cook for 1 minute under the grill, return to the stove top, flip and cook for 1 minute more.
- Serve with a small drizzle of maple syrup and crispy turkey bacon on top. Plain dairy free yogurt on the side and some extra fresh blueberries.