Recipes
Peach-and-Raspberry-Eton-Mess

Gluten Free Blueberry Pancakes

Gluten Free Blueberry Pancakes

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  • Serves 8
Ingredients
  • 1 ½ cups Gluten Free plain flour
  • 1 tablespoon Gluten free baking powder
  • 2 ½ tablespoons sugar
  • 2 eggs
  • 1 ¼ cups Vitasoy Soy Milky Lite
  • 1 teaspoon vanilla extract
  • 20ml canola oil
  • 125g blueberries
Instructions
  1. Sift flour, baking powder and sugar into mixing bowl.
  2. In a separate bowl, beat eggs, Vitasoy Soy Milky Lite and vanilla extract together.
  3. Whisk into flour mixture until there are no lumps. Set aside to stand for 20 minutes.
  4. Heat a non stick frying pan and brush with a small amount of oil. Place ¼ cup of mixture into frying pan.
  5. Drop 8-10 blueberries onto each pancake.
  6. Turn pancake over when air bubbles on surface burst.
  7. When brown and cooked through on other side, remove from pan and repeat cooking process for remaining mixture, brushing fry pan with oil after each batch.
  8. Serve warm with maple syrup, if desired
Nutritional Analysis – Amount per Serve
Energy 732.6kJ
Protein 3.2g
Total Fat 3.8g
Saturated Fat 0.6g
Carbohydrate 31.6g
Sugar 9.3g
Sodium 975.4mg
Calcium 124.7mg