Gluten and Dairy Free Blueberry & Lemon Pancakes

Blueberry and Lemon Pancakes

Course Breakfast
Cuisine American, British
Servings 4 pancakes

Ingredients
  

  • 100 g gluten free plain flour
  • 1 tablespoon caster sugar
  • 1 teaspoon baking powder
  • 180 ml dairy free milk
  • 15 g dairy free spread melted
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons blueberries

Instructions
 

  • Mix together the plain flour, caster sugar and baking powder in a large bowl
  • Whisk together the milk, melted dairy free spread, egg and lemon juice
  • Gradually pour this into the dry ingredients, whisking well until you get a smooth batter
  • Stir in the blueberries and lemon zest
  • Heat a drizzle of oil in a shallow pan and drop in spoonfuls of the mix, I made 4 pancakes
  • Cook for a couple of minutes on each side
  • Serve topped with a few more blueberries, a sprinkle of lemon zest and a drizzle of maple syrup
Keyword blueberries, lemon, pancakes