With Pancake Day just over the horizon (Tuesday, 16 February), we thought these blueberry breakfast pancakes from FREEE make the perfect start to the day…
Gluten Free Buckwheat and Blueberry Breakfast Pancakes
Gluten-free buckwheat and blueberry pancakes perfect for Pancake Day
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 pancakes
Ingredients
- 75 g FREEE Buckwheat Flour
- 1 tsp FREEE Baking Powder
- 1 free-range egg (or ¾ tbsp FREEE Chickpea Flour + 1½ tbsp water)
- 75 ml milk (or vegan milk)
- 75 g blueberries
- oil
- agave, maple or golden syrup
Instructions
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Put the flour and baking powder into a large bowl or jug and stir to combine.
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Beat in the egg (or chickpea flour + water) and milk to make a smooth thick batter. Stir in the blueberries.
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Put a little oil into a frying pan, roll it around to cover the surface and heat until the pan is nice and hot.
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Pour the batter into the pan to make two circles and cook on a medium heat.
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When bubbles appear on the surface and the base is golden turn the pancakes over and cook the other side.
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Remove the pancakes and keep them warm while you make two more pancakes.
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Serve warm with syrup of your choice.