Serves 4 Breakfast, Gluten-free, Low-fodmap, Dairy-free No ratings
Ingredients
- 125g gluten-free self-raising flour
- 1 tsp gluten-free baking powder
- 1 egg
- 150ml lactose-free or plant-based milk (limit soya to 60ml per portion)
- 25g unsalted butter, margarine or coconut oil, melted
- 100g blueberries
- 1 tbsp olive oil
- Plain or fruit lactose-free yogurt to serve
- Maple syrup (optional)
Method
Mix together the flour and baking powder in a large bowl.
Whisk together the egg and milk in a jug. Pour the wet mixture into the flour and whisk until the mixture is smooth.
Whisk in the melted butter, margarine or coconut oil, then gently stir in 75g of the blueberries.
Heat the oil in a frying pan over medium heat. Spoon tablespoons of the mixture into the pan. Cook for 3-4 minutes until golden on the underside, then flip the pancakes over and cook for a further 2-3 minutes. Repeat with the remaining batter.
Serve with the remaining blueberries, a dollop of yogurt and a drizzle of maple syrup, if using.
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