Gluten Free Blueberry and Yogurt American Pancakes


Start your day right with these quick and easy pancakes that all the family can enjoy, even those on a gluten free diet.

Start your day right with these quick and easy pancakes that all the family can enjoy, even those on a gluten free diet. 

Recipe from www.seasonalberries.co.uk

You will need:

Ingredients:

  • 50g (2oz) fine cornmeal
  • 50g (2oz) tapioca flour
  • ½ teaspoon ground cinnamon
  • 1 teaspoon bicarbonate of soda
  • 200g (7oz) low fat natural yogurt
  • 2 eggs
  • 150g (5oz) blueberries
  • 1-2 tablespoons sunflower oil for frying

Makes:12

Prep: 10 minutes

Cook: 10-15 minutes

To serve:

A little butter, extra blueberries and maple syrup or runny honey


1

Mix the flours, cinnamon and bicarbonate of soda together in a bowl. Add the yogurt and eggs and whisk together until smooth then fold in the blueberries.

2

Heat a little of the oil in a large non-stick frying pan, wipe out the excess with a piece of crumpled kitchen towel. Drop large spoonfuls of the thick batter into the pan and cook for 2-3 minutes until bubbles can be seen and the undersides are tinged brown.

3

Turn the pancakes over with a palette knife and cook the second side for a minute or two. Take out of the pan and keep hot in a folded napkin. Oil the pan once more and cook more pancakes in the same way until all the mixture has been used up, lowering the heat slightly if needed.

4

Stack the pancakes on to plates, top with a little butter, extra blueberries and a drizzle of maple syrup or honey.

Cook’s tip:

Fine cornmeal can be found in Indian supermarkets and some larger supermarkets, tapioca flour from your nearest health food shop.

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