Start your day right with these quick and easy pancakes that all the family can enjoy, even those on a gluten free diet.
- Makes 12
- Prep: 10 minutes
- Cook: 10-15 minutes
50g (2oz) fine cornmeal
50g (2oz) tapioca flour
½ teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
200g (7oz) low fat natural yogurt
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
- Mix the flours, cinnamon and bicarbonate of soda together in a bowl. Add the yogurt and eggs and whisk together until smooth then fold in the blueberries.
- 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.
- 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.
- Stack the pancakes on to plates, top with a little butter, extra blueberries and a drizzle of maple syrup or honey.
Cook’s tip
Fine cornmeal can be found in Indian supermarkets and some larger supermarkets, tapioca flour from your nearest health food shop.