Advertisement

Recipe courtesy of Lily Simpson founder of Detox Kitchen

Ingredients

  • 2 Eggs
  • 100g Gluten and wheat free flour
  • ½tsp Bicarbonate of soda
  • A pinch of Cinnamon
  • 100ml Rice milk
  • 1 Vanilla pod
  • 100g Blueberries plus extra to garnish
  • 1 Peach sliced to garnish
  • 2tbsp Coconut yogurt

Method

  • STEP 1

    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 scrap out the seeds, then add them to the mixture and combine well.

  • STEP 2

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

  • STEP 3

    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.

  • STEP 4

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

Advertisement
Advertisement
Advertisement
Advertisement