Blueberry Pancakes

Another plant-based recipe for pancakes, also gluten-free, of course! Serve traditionally with maple syrup, or with custard from Oatly.

50ml gluten-free oat flour

100ml teff flour

100ml durra (sorghum) flour

½ tsp psyllium husk powder

½ tsp vanilla powder

1 tsp baking powder

1 tbsp coconut sugar

A pinch of salt

1 tbsp coconut oil

200ml plant-based milk

100ml blueberries (small, Swedish)

Coconut oil for frying

In a mixing bowl, mix together all the dry ingredients. Melt the coconut oil, add the oil and the milk to the flour mix, and stir well into a smooth batter. Lastly, add the blueberries and stir gently, but well. Heat your frying pan with some coconut oil on a medium to low temperature and add the batter with a spoon into smaller (American sized) pancakes. Fry about 3-4 minutes on each side.