Gluten-free blueberry pancake recipe, low sugar

Libby Limon BSc NT mBANT / Feb 8, 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'...

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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.