Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2
Pancake Ingredients
- 1 egg
- 1 cup lactose free milk
- 1 1/4 cups gluten free plain flour
- 1 teaspoon baking powder
- Pinch salt
- 1/2 tablespoon melted butter cooled
- zest of one lemon
- Olive oil spray
Blueberry Topping
- 1/2 cup frozen blueberries
- 2 teaspoons lemon juice
- 2 teaspoons maple syrup
Method
- In a large bowl, whisk together the egg and milk.
- Add in flour, baking powder, salt, melted butter and lemon zest. Mix to combine until nice and
smooth. - Spray a medium sized frypan with olive oil and bring to medium heat.
- Ladle in a large scoop of pancake batter and cook for 2 – 3 minutes or until bubbles start to
appear on the surface. Flip over and cook for another 1 – 2 minutes. Repeat for the remaining
batter. - Add blueberries to a small bowl and place in the microwave for 20 – 30 seconds. Once the berries
are defrosted and are leaving liquid in the bowl stir in lemon juice and maple syrup. - Serve blueberry mix on top of pancakes and enjoy!
