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Blueberry pancakes with fresh peach and coyo
23rd Jul, 2015

Ingredients

  • 2 eggs
  • 100g gluten and wheat free flour
  • ½ tsp bicarbonate of soda
  • Pinch of cinnamon
  • 100ml rice milk
  • 1 vanilla pod
  • 100g blueberries, extra to garnish
  • 1 peach, sliced to garnish
  • 2 tbsp coconut yogurt

Equipment required:

  • Mixing bowl
  • Non-stick frying pan

Crack the eggs into a mixing bowl and whisk. Then sieve in the flour, bicarbonate of soda and cinnamon and combine with a wooden spoon to make a thick paste. Gradually add in the milk to make a smooth batter. Slice the vanilla pod in half and scrape out the seeds, then add them to the mixture and combine well.

Now squeeze the blueberries with your fingers and mix them into the batter.

Place a non-stick frying pan on a high heat and add a few drops of coconut oil. Using a ladle, gently spoon a quarter of the mixture onto the center of the pan and cook for 1-2 minutes until golden, then flip over and cook for a further 1-2 minutes. Remove from the heat and repeat with the rest of the mixture.

Once all the pancakes are cooked serve two on each plate and garnish with some fresh peach, blueberries and a dollop of coconut yogurt.


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