Blueberry Pancakes With Creme Fraiche And Maple Syrup
Licensed from Recipe Guru
©️ Octopus Publishing Ltd
Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 125grams self-raising gluten-free flour
- 1teaspoons gluten-free baking powder
- 1 egg
- 2/3 cup soya milk
- 25grams unsalted butter, melted
- 100grams blueberries
- 1tablespoons olive oil
- 1tablespoons crème fraîche (to serve)
- 1tablespoons maple syrup (to serve)
Nutrition per serving
1200kJ / 288Cal
1200 Kilojoules or 288 Calories
14% of daily energy intake*
Protein
3.6grams
Fat
14.5grams
Carbs
35.5grams
Sugars
9.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
In a large bowl mix together the flour and baking powder.
Step 2 of 5
Whisk together the egg and milk and whisk into the flour until smooth.
Step 3 of 5
Whisk in the melted butter, then stir in 75 g of the blueberries.
Step 4 of 5
Heat the oil in a frying pan over a medium heat, then spoon tablespoons of the mixture into the pan. Cook for 3-4 minutes until golden underneath then flip over and cook for a further 2-3 minutes. Repeat with the remaining batter.
Step 5 of 5
Serve with the remaining blueberries, a dollop of crème fraîche and a drizzle of maple syrup.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.