Lemon & blueberry pancakes (Gluten Free)
A delicious alternative to wheat pancakes with a zingy lemon flavour and blueberries.
Yield: 4 servings
Cost: £3
Equipment
- 1 Mixing bowl
- 1 Tablespoon
- 1 Frying pan
Materials
- 135 g Porridge oats
- 1 tsp baking powder
- 0.5 tsp salt
- 0.5 tbsp sugar
- 200 ml milk
- 1 large egg
- 75 g blueberries
- 1 zest of lemon
Instructions
- Place all the dry ingredients in a bowl.
- Add the egg and mix thoroughly.
- Add the milk gradually whilst mixing.
- Heat your oil of choice in a frying pan until is a medium heat.
- Add spoonful's of the pancake mixture to the pan creating small circular pancakes that are not too thick.
- Cook for 3-4 minutes then turn.
- Serve warm with a squeeze of lemon juice, extra blueberries and some natural yogurt if you wish.