Have you tried these delicious Blueberry American Style Pancakes? They are also gluten and lactofree. Perfect for pancake day.
5 from 9 votes
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Breakfast, Brunch
Cuisine American
Servings 2
Calories 350kcal
Ingredients
150ggluten free flour
100gground almonds
1teaspoonof gluten free baking powder
1tablespoonof caster sugar
300mllactofree milk
1teaspoonof vanilla
1large egg
100gblueberries plus extra for decoration
pinchof ginger and mixed spiceoptional
Instructions
In a bowl stir all the dry ingredients together.
Measure out the milk in a jug and add the egg, vanilla and whisk together.
Add to the dry ingredients and whisk up until smooth and thick.
Add the blueberries and give a good stir.
Heat up a non stick frying pan add a little sunflower oil.
Take a small/medium ladle of batter for each pancake if you want to make a tower of them.
Cook the pancake on medium heat until it's easy to move in the pan and flip.
When both sides are golden brown serve.
Lemon juice, sugar and extra blueberries worked very!
Notes
I put the plate I was going to put them on in the microwave for a minute to warm through so the stack wouldn't go cold too quickly. I used a clean tea towel to cover the pancakes as I made the tower to try and keep them warm and it worked really well.
Nutrition
Calories: 350kcal
Please note that the nutrition information provided above is approximate and meant as a guideline only.
I would love to hear what you thought about this recipe. Please leave a comment on the blog post.