Gluten-free blueberry pancake recipe, low sugar
Libby Limon BSc NT mBANT / 8 Feb 2016
Here at VITL this is one of our favourite pancake recipes, they're totally delicious and are gluten and refined sugar free, meaning they shouldn't leave you feeling bloated or sluggish like traditional pancakes are known to. If you're looking for a stack that's not overly sweet, these will be perfect for you as they're only sweetened with cinnamon and fresh blueberries. Before we keep you any longer, let's get flippin'...
Ingredients - Serves 4
Compote
500g Frozen berry mix – I used Dark Sweet Cherries, Grapes, Blackberries & Blackcurrants
2 tbsp Coconut sugar
40ml Water
Pancakes (makes 12)
225g Buckwheat flour
1tsp Baking powder
1tsp Cinnamon
275ml Goats Milk
1 Egg
200g Blueberries (fresh)
Good pinch of salt
Coconut oil for frying
To Serve
200g Coyo (Natural)
Method
To make the compote add the berry mix, water and coconut sugar to a pan bring to the boil. Simmer for 10-15mins until the fruit is starting to break down and the liquid has a syrupy consistency.
Pancakes – mix the dry ingredients to together. Whisk the milk and egg together. Gradually mix the milk and egg mixture into the dry mix. Gently mix in the fresh blueberries. Heat a heavy based frying pan and add 1tsp of coconut oil. Ladle in a spoonfuls of the mixture to form the pancakes. Cook until bubbles appear on the surface (approx. 4-5mins) then flip and cook the other side.
Serve 3 pancakes per portion with compote and coconut yoghurt.
Libby Limon BSc NT mBANT
Nutritional Therapist and Yoga Teacher
