Blueberry pancakes with fresh peach and CoYo
These easy blueberry pancakes are great as a weekend breakfast or even an indulgent dessert
Published:
Recipe courtesy of Lily Simpson founder of Detox Kitchen
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.