PANCAKES WITH BLUEBERRY SYRUP

GF, DF, NF, V

BLUEBERRY SAUCE

INGREDIENTS

• 1 ½ Cup frozen blueberries
• ½ cup 100% pure maple syrup

 

METHOD

• In a small saucepan on medium heat, bring blueberries and maple syrup to the boil.
• Reduce heat to low and simmer for 10 mins until the sauce is a thick syrupy consistency.
• Serve on top of the pancakes.

 

 

PANCAKES

INGREDIENTS

• 2 ripe bananas
• 1 ¾ Cups gluten free self-raising flour
• 1 egg
• 2 ¼ Cups milk  (coconut, rice or almond milk for dairy free)
• 2 Tbsp. butter, melted (or dairy free spread if dairy free)

METHOD

• In a large bowl, mash the bananas.
• Add the egg to the mashed banana and whisk together.
• Sift 1cup flour into banana mixture and add 1cup milk.
• Using a whisk, give the batter a good beat.
• Sift the rest of the flour in and gradually add the rest of the milk into batter.
• Whisk until nice and smooth. If you find the batter is a bit too thick for your liking, gradually add more milk or don’t add all the milk if you prefer it thicker.
• Add melted butter to the batter and whisk.
• Heat a flat fry pan or crepe pan on stove top at medium heat, with a half a teaspoon of butter or coconut oil to give the pancake a nice golden outter layer.
• Ladle a large scoop of the batter in a circle shape into the pan.
• When the top of the pancake starts to bubble, using an egg flip, flip pancake over to the other side.
• After a minute lift the bottom of the pancake up to see if it has the desired golden colour. Lift out and put onto a plate with blueberry sauce.