Blueberry Gluten Free Pancakes
Blueberry Gluten Free Pancakes
Everyone loves Pancakes in our home and these can be frozen and then reheated in the mornings for the children for a quick but delicious and nutritious breakfast. Serve these gluten free pancakes with fresh banana, pecans and more blueberries.
Ingredients:
315 g of my gluten free pancake / waffle mix (recipe below)
1 banana mashed
1 tsp vanilla extract
1 egg beaten
375 ml dairy free rice milk
1 tablespoon vegetable oil
½ tsp cinnamon
Blueberries
Method:
Place all the ingredients in a bowl and stir until combined.
Heat pan over medium heat and lightly grease. I use a paper towel to do this.
Pour a spoonful of mix into the pan and cook one side until golden (approximately 2 minutes).
Flip the pancake and cook on the other side for approximately 2 minutes.
Serve immediately with choice of topping.
If you are not eating immediately place on a cooling rack and then freeze for later.
Additional Notes:
Remember to freeze the leftovers for an easy reach breakfast on school mornings.
If you don’t like blueberry then try some other fruit. Strawberry, raspberry, blackberry all taste delicious in pancakes.
Add spices such as pumpkin spice for a slightly different taste!
Equipment Used:
Frying Pan.
Gluten Free Pancake / Waffle Mix
Click the Button below to be taken to the recipe for the pancake / waffle mix.
