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Blueberry and yogurt gluten-free pancakes
Gluten-free American-style pancakes packed with juicy berries
- Recipe:
- Photo:
- Difficulty: Easy
- Serves 4
- Gluten Free
- Vegetarian
Preparation
- Total time
- 20 Mins
- Preparation time
- 5 Mins
- Cooking time
- 15 Mins
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50g fine cornmeal
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50g tapioca flour
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1/2 tsp ground cinnamon
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1 tsp bicarbonate of soda
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200g low-fat natural yogurt
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2 eggs
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150g blueberries
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1-2 tbsp sunflower oil (for frying)
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Mix the cornmeal, tapioca flour, cinnamon and bicarbonate of soda together in a bowl.
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Add the yogurt and eggs and whisk together until smooth, then fold in the blueberries.
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Heat a little of the oil in a large non-stick frying pan, then wipe out the excess with a piece of crumpled kitchen towel. Drop large spoonfuls of the thick batter into the pan and cook for 2-3 minutes until bubbles can be seen and the undersides are tinged brown.
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Flip the pancakes over and cook the second side for a minute or two.
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Take out of the pan and keep warm in a folded napkin on a plate. Oil the pan once more and cook more pancakes in the same way until all the mixture has been used up, lowering the heat slightly if needed.
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Stack the pancakes on to plates, top with a little butter, extra blueberries and a drizzle of maple syrup or honey.
You will need
Non-stick frying pan
Tips
Fine cornmeal can be found in Asian supermarkets and some larger supermarkets. Tapioca flour is available from health food shops.
Reviews
-
Lucy S(20)
★★★★★Really nice texture and amazing flavour!!
Reviewed on 26/01/21
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