Gluten-free blueberry and yoghurt American-style fluffy pancakes

Ingredients

• 50g (2oz) fine cornmeal
• 50g (2oz) tapioca flour
• ½ teaspoon ground cinnamon
• 1 teaspoon bicarbonate of soda
• 200g (7oz) low fat natural yoghurt
• 2 eggs
• 150g (5oz) blueberries
• 1-2 tablespoons sunflower oil for frying

To serve

• A little butter, extra blueberries and maple syrup or runny honey

Method

1. Mix the flours, cinnamon and bicarbonate of soda together in a bowl. Add the yoghurt and eggs and whisk together until smooth then fold in the blueberries.

2. Heat a little of the oil in a large non-stick frying pan, wipe out the excess with a piece of crumpled kitchen towel. Drop large spoonfuls of the thick batter into the pan and cook for 2-3 minutes until bubbles can be seen and the undersides are tinged brown.

3. Turn the pancakes over with a palette knife and cook the second side for a minute or two. Take out of the pan and keep hot in a folded napkin. Oil the pan once more and cook more pancakes in the same way until all the mixture has been used up, lowering the heat slightly if needed.

4. Stack the pancakes on to plates, top with a little butter, extra blueberries and a drizzle of maple syrup or honey.

Cooking tip

Fine cornmeal can be found in Indian supermarkets and some larger supermarkets, tapioca flour from your nearest health food shop.

Our thanks to www.seasonalberries.co.uk for sharing this recipe with us

Visit our breakfast section for more delicious recipe ideas, and browse our delicious range of gluten-free recipes