Gluten Free Breakfast Pancakes

Serving size: Serves 10 or more
Cooking time: Less than 15 minutes
from Hansa Kerr

Ingredients:

½ cup buckwheat flour
½ cup rice flour
1 teaspoon gluten free baking powder
pinch of salt
1 tablespoon caster sugar
1 egg, lightly beaten
1 cup gluten-free soy milk
2 tablespoons light olive oil
gluten-free yoghurt, to serve
blueberries or fruit, to serve

Method:

Sift flours, baking powder and salt into a large bowl. Stir through sugar. Combine egg, milk and 1 tablespoon of the olive oil in a jug. Whisk into flour. Rest for 20 minutes.

Heat remaining oil in a large frying pan. Drop 2 tablespoons of the batter into the frying pan. Cook until bubbles appear, turn and cook the other side. Serve with yoghurt and blueberries or fruit.