Pancake Day: Intolerant London’s Gluten-Free Blueberry Pancakes
Shrove Tuesday is traditionally yet another celebration for those suffering from coeliac disease or a gluten intolerance. It doesn’t have to be anymore, with the range of ingredients available increasing by the day. This Pancake Day impress your gluten-intolerant friends, family and dogs with these terrific American-style gluten-free blueberry pancakes!
Easy and quick to make (I spent about 20 minutes on them in total), the ingredients are now thankfully available in most decent sized supermarkets.
- 300g gluten-free flour (I used Doves Farm, bought from Tesco)
- 3 tablespoons sugar
- 1 tablespoon ground linseeds
- 2 teaspoons gluten-free baking powder (I used Dr Oetker, again, bought from Tesco)
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 120ml whole mlik
- 1 large egg
- 2 tablespoons rapeseed oil
- 1 1/2 teaspoons vanilla extract
- 200g blueberries
- Maple syrup
1 – Mix the flour, sugar, linseeds, baking powder, cinnamon and salt together and set aside.
2 – In a different bowl, whisk together the milk, egg, oil and vanilla.
3 – Now whisk flour mixture into egg mixture just until combined.
4 – Fold in blueberries.
5 – Lightly grease a large nonstick pan over a medium heat.
6 – Use a ladle to spoon a small amount onto the pan, leave for a couple of minutes until it starts to brown, then flip and repeat with the other side.
7 – Repeat until you have used up all of your mixture
8 – Stack and drizzle with maple syrup. Enjoy!