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Sunday, 21 July 2013

Grain-Free Nut-Free Gluten-Free Blueberry Pancakes

I found myself alone for breakfast on a Sunday morning, and had a craving for blueberry pancakes. I was out of almond flour (again!) so I got creative with some other grain free flours and came up with this tasty version.  Tasty and quick, a perfect breakfast for one on a sunny Sunday morning!
This amount made 1 large pancake in my 8 inch cast iron pan. It could easily be doubled for more servings.

Grain Free Nut Free Blueberry Pancakes
1 egg
2 tbsp kefir (or yogurt)
1 tsp maple syrup
1 tbsp chick pea flour
1 tbsp hemp flour
1 tbsp sunflower flour
1 tbsp coconut flour
¼ tsp baking soda
Pinch of salt
1 tbsp butter
¼ cup of organic blueberries, rinsed and dried

Whisk all ingredients together well,(excluding the butter and blueberries) making sure there are no clumps of flour.
Melt butter over medium high heat in a cast iron or other pan of choice.
Scrape the batter into the pan and cook for approx 4-5 minutes, or until the edges start to look cooked (they should look set, and loose the shine of the raw batter. Don't flip too soon or you may have a mess on your hands!) Sprinkle the batter with the blueberries, and flip carefully to cook the other side, approx 2-3 minutes.

Serve hot with toppings of choice.

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