An American classic, these fluffy gluten and sugar-free blueberry and yoghurt American-style gluten-free pancakes make the perfect brunch.
Blueberry & yoghurt American style gluten-free pancakes
By Seasonal Berries (www.seasonalberries.co.uk)
Serves 4 | Prep 10 mins | Cook 10-15 mins | Calories 241 (per serving)
GF SF MF
Ingredients
- 50g (2oz) fine polenta
- 50g (2oz) tapioca flour
- ½ tsp ground cinnamon
- 1 tsp bicarbonate of soda
- 200g (7oz) low-fat natural yoghurt
- 2 free-range eggs
- 150g (5oz) blueberries, plus extra for serving
- 1-2 tbsp sunflower oil, for frying
To serve
- a little butter
- maple syrup or runny honey
Method
- Mix the flours, cinnamon and bicarbonate of soda together in a bowl. Add the yoghurt and eggs and whisk together until smooth, then fold in the blueberries.
- Heat a little 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.
- Turn the pancakes over with a palette knife and cook the second side for 1-2 minutes. Remove from 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.
- Stack the pancakes onto plates, top with a little butter, extra blueberries and a drizzle of maple syrup or honey.