Fluffy gluten free blueberry pancakes

Name: Fluffy gluten free blueberry pancakes
Total time: 20 min
Cuisine: American
Ingredients: 200g gluten free plain flour; 2 tsp gluten free baking powder; 0.5 tsp xanthan gum; 2 tbsp caster sugar; 1 egg; 250ml unsweetened soya milk; 2 tbsp dairy free spread, melted, plus extra for the pan; 1 tsp vanilla extract; 150g blueberries

Thick, fluffy American style pancakes dotted with juicy blueberries, ready in 20 minutes.

Time20 min
LevelEasy
Costabout £0.72 a head

4 servings

Ingredients

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200 ggluten free plain flour
2 tspgluten free baking powder
½ tspxanthan gum
2 tbspcaster sugar
1egg
250 mlunsweetened soya milk
2 tbspdairy free spreadmelted, plus extra for the pan
1 tspvanilla extract
150 gblueberries

Method

1
Mix the flour, baking powder, xanthan gum and sugar in a bowl. Make a well in the middle.
2
Whisk the egg, soya milk, melted spread and vanilla together, then pour into the well. Stir gently until just combined. A few lumps are fine. Leave the batter to stand for 5 minutes to thicken.
5 min
3
Melt a little spread in a non stick frying pan over a medium heat. Spoon in 3 or 4 blobs of batter, about 8 cm across each.
4
Drop a few blueberries onto each pancake. Cook for 2 to 3 minutes, until bubbles pop on the surface and the underside is golden.
2 min 30 s
5
Flip and cook for 1 to 2 minutes more, until risen and cooked through. Keep warm in a low oven while you cook the rest. Serve stacked.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.