Blueberry Pancakes

Blueberry Pancakes

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

  1. Whisk together flour through to vanilla extract. Ensure batter is smooth.
  2. Stir through blueberries.
  3. Heat a non stick 10 inch pan over a medium heat.
  4. Cook 2.5 tbsp of the batter per pancake. I created 4 pancakes, one a little smaller than the rest.
  5. 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.
  6. 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.