A simple and fluffy pancake recipe for you! You can make these gluten-free by using gluten-free self raising flour or use regular self raising flour. This recipe is a combination of three separate recipes that I experimented with until I got the right balance of ingredients. Because of the lack of butter and artificial sugar, I consider these pancakes not bad for you at all!
INGREDIENTS
- 1 cup gluten-free or regular self raising flour
- 1 teaspoon baking powder (gluten-free or regular)
- a pinch of sea salt
- 1 egg, preferably free range. beaten
- 1 cup reduced-fat cows milk or non dairy milk if intolerant, such as unsweetened almond milk, lactose-free milk, etc.
- 1 teaspoon natural vanilla essence
- 3 tablespoons natural yoghurt
- 1/2 cup fresh or slightly thawed frozen blueberries, plus 1/4 cup extra to serve
- extra virgin olive oil
- 2 tablespoons natural maple syrup (not flavoured)
COOKING
1. Combine the flour, baking powder and sea salt in a large mixing bowl and stir to combine.
2. Add the egg, milk, vanilla and yoghurt to the dry ingredients and stir to combine. If the mixture is a little thick, add a splash more milk. Gently stir in the 1/2 cup of blueberries.
3. Heat a non-stick frying pan over low-heat and add a spray or 1/2 teaspoon of oil to the pan, swirling to coat. Once the pan has heated through, pour 1/4 cup of the pancake mixture into the pan. Flip the pancake when lots of little bubbles appear on the surface (around 2 minutes). Keep the cooked pancakes warm by placing on a plate and covering with a tea towel. Repeat this process until all the mixture is gone.
Makes / 6 pancakes
Serves / 2
Total Prep & Cooking time / around 20 minutes
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