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Blueberry pancakes with fresh peach and CoYo

These easy blueberry pancakes are great as a weekend breakfast or even an indulgent dessert

Blueberry Pancakes with Fresh Peach and CoYo

Recipe courtesy of Lily Simpson founder of Detox Kitchen

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Ingredients

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

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.

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