Blueberry Pancakes with Fresh Fruit and Syrup
Ingredients
- 1 1/4 cups Gluten Free or All Purpose Plain Flour
- 1 banana
- 2 Tbsp granulated natural sweetener of choice
- 1 1/2 tsp baking powder
- 1 Tbsp coconut oil
- 1 1/4 cups unsweetened soy milk
- Pinch of salt
- 1 cup fresh blueberries
Preparation
Mix dry ingredients in a bowl.
Blend wet ingredients in a small blender until smooth.
Pour wet mixture into dry mixture and stir until just combined.
Ladle 1/4 cup batter into a non-stick frypan and drop a few blueberries into each pancake.
Cook over low heat until bubbles form, then flip and cook on the other side.
Top with rice malt syrup and more fresh blueberries.
