Prep Time:10 mins
Cook Time:20 mins
If you love blueberries, these blueberry & ginger pancakes are the perfect pancakes for you. Rammed full of blueberries & stewed apples they are a wonderful way to start a lazy weekend day! We love our ground spices so have a nice load of ginger in these - I make my stewed apple with cinnamon in it too so that spice is in the mix along with nutmeg. You can adapt the recipe and levels of spice to suit your families taste-preferences.
Enjoy and let me know how high you can stack yours!
- 1C stewed apple*
- 2 Tbs ground ginger
- good grating of nutmeg
- 1Tbs ground flaxseed
- 1 C gluten-free oats (I use nairns)
- 1½ C m!lk alternative (I use koko, a thin coconut m!lk)
- ½ C oil (I use organic sunflower oil)
- 1 Tbs cider vinegar
- 1 C gluten-free self-raising flour (I use doves)
- 1 tsp bicarbonate of soda
- 2 C blueberries
In a mixing bowl combine all your ingredients (except the blueberries) in the order above, mix it all up really well.
Once the batter is thoroughly mixed gently stir in your blueberries.
Heat your griddle or frying pan (we use a stone pan) on a low but broad flame. If you need to grease your pan do!
Spoon small dollops of your batter onto the heated pan - leaving space for them to expand then watch them puff up and grow. (The smaller the pancakes the easier they are to flip.)
When the colour around the edges start to darken flip those babies. The second side take less time to cook than the first, when they reach a colour you like serve them.
These are best straight from the pan, you can see we enjoyed ours with stewed apple. We also like them with fresh fruit like bananas or strawberries and a drizzle of pure maple syrup. SCRUMMY!
*if you don't have stewed apple you can use apple puree instead.