I went through a gluten-free, dairy-free, refined sugar-free stage in my life. You might think it was rather boring and flavourless period of time for me.
Well, you’d be wrong!
With my serious love of food, it just meant I had to become a little experimental. After several (hundred) attempts I came up with this recipe about a year ago, and still to this day my family ask me to make them these pancakes over any others!
135g gluten-free flour
130ml rice milk (alt. almond milk)
1 tsp baking powder
.5 tsp salt
2 handfuls of fresh blueberries (optional, alt. dark choc chips)
2 tbsp olive oil spread
2 tbsp agave nectar
Sift the flour, baking powder and salt
Whisk the milk and egg
Pour the milk and egg into the flour mixture
Whisk until smooth
Add the blueberries (or choc chips) – leave a few to put on top of your pancake stack
Heat a non-stick frying pan and add a small stick of the olive oil spread
Add a ladle of batter
As the pancake starts to rise and bubble on top, turn it over – leave until both sides are golden brown
Repeat until you have used up all the batter
Serve with agave nectar and blueberries on top
Makes six fluffy American blueberry pancakes.