Why not start the day with a great stack of, extra fluffy, blueberry and cinnamon pancakes.
Perfect for Gluten-free diet and Ekadashi!
10 mins
30 mins
Makes 6
150g Gluten Free Flour (I used VB Ekadashi fl)
1 Tbsp Ground Flax Seeds
3 Tbsp Water
1 Tsp Bicarbonate Soda
½ Tsp Cinnamon Powder
60g Caster Sugar/Coconut Sugar
230 ml Milk of choice
80g Blueberries
Oil for cooking
1. Mix Ground Flaxseed and water and place in the fridge to activate for 10-15mins. (Even if the flaxseed is milled still give it a blitz to get a finer consistency, this will blend into the mixture better).
2. Mix the dry ingredients.
3. Add in the flaxseed mixture and add milk little by little until you have a thick pouring consistency.
4. Mix in the blueberries.
5. Spray a little oil onto the pan and heat over a low to medium heat.
6. Scoop in the mixture and wait until the top starts to dry and the bubbles have popped.
7. Flip and cook for a further 1-2mins.
Serve up with a good drizzle of maple syrup and extra fruit.
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