Blueberry Buckwheat Pancakes

Serves 4

Ingredients

2 tablespoons Morlife Dried Blueberries
¾ cup buckwheat flour
¾ cup plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup rice milk
1 egg, beaten
1 tablespoon pure maple syrup or agave nectar
1 teaspoon vanilla essence
Fresh blueberries and strawberries to serve

Method

1. Sift flours, baking powder and cinnamon into a large mixing bowl. Stir the flours until well combined, making a well in the centre.
2. In a separate bowl or large jug, mix together rice milk, egg, syrup and vanilla.
3. Gradually add the liquid mix to the flours, whisking the whole time. Whisk to ensure all lumps are removed.
4. Gently stir Morlife Dried blueberries through pancake mixture.
5. Add a little more rice milk if you prefer a thinner pancake. Ideally let stand for 10 – 15 minutes before cooking.
6. Spoon pancake mixture into a medium-hot pan, cook for 2 – 3 minutes or until bubbles form on top side. Flip and cook a further 2 minutes.
7. To serve: top with fresh chopped strawberries and blueberries, sprinkle with ground cinnamon and drizzle a little maple syrup over if a sweeter taste is preferred.

Option: for a gluten free pancake, replace the plain flour with buckwheat flour, however this will result in heavier more rustic pancake.

Dairy Free
No added Sugar
No added fat