Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons butter
- 200grams gluten free flour
- 1tablespoons honey
- 2 eggs, beaten
- 2/3 cup milk
- 1/2teaspoons cinnamon
- 150grams blueberries
- 1/2teaspoons vanilla extract
- 2tablespoons maple syrup
Nutrition per serving
1440kJ / 345Cal
1440 Kilojoules or 345 Calories
17% of daily energy intake*
Protein
5.5grams
Fat
7.8grams
Carbs
63.0grams
Sugars
21.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These gluten free pancakes are naturally sweetened with honey and blueberries.
Method
Step 1 of 3
Whisk the flour and cinnamon together in a large bowl. Combine the egg, honey, vanilla and milk in a jug and add to the flour mix. Stir well to form a smooth batter. Fold in the blueberries.
Step 2 of 3
Heat the butter in a large non-stick pan on medium heat and add ladlefuls of batter to the pan. Cook for 2-3 minutes until bubbles form, flip and cook for 1-2 minutes on the other side or until golden brown.
Step 3 of 3
Serve the pancakes stacked with a drizzle of maple syrup on top.
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