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Blueberry and yogurt gluten-free pancakes
Gluten-free American-style pancakes packed with juicy berries
- Recipe:
- Photo:
- Difficulty: Easy
- Serves 4
- Gluten Free
- Vegetarian
Preparation
- Total time
- 20 Mins
- Preparation time
- 5 Mins
- Cooking time
- 15 Mins
50g fine cornmeal
50g tapioca flour
1/2 tsp ground cinnamon
1 tsp bicarbonate of soda
200g low-fat natural yogurt
2 eggs
150g blueberries
1-2 tbsp sunflower oil (for frying)
Mix the cornmeal, tapioca flour, cinnamon and bicarbonate of soda together in a bowl.
Add the yogurt and eggs and whisk together until smooth, then fold in the blueberries.
Heat a little of the oil in a large non-stick frying pan, then 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.
Flip the pancakes over and cook the second side for a minute or two.
Take out of the pan and keep warm in a folded napkin on a plate. 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.
Stack the pancakes on to plates, top with a little butter, extra blueberries and a drizzle of maple syrup or honey.
You will need
Non-stick frying pan
Tips
Fine cornmeal can be found in Asian supermarkets and some larger supermarkets. Tapioca flour is available from health food shops.
Reviews
Lucy S(20)
★★★★★ Rated 5 out of 5 stars.Really nice texture and amazing flavour!!
Reviewed on 26/01/21
