- Sift the flour, salt and baking powder into a mixing bowl. Make a well in the middle of the flour and whisk in the Alpro Coconut Original and egg until smooth. Add half the blueberries to the mixture and continue to stir
- Heat a little of the rapeseed oil in a large non-stick frying pan and drop a tablespoon of the mixture into the pan, making three or four pancakes at a time
- Cook for about a minute on each side or until tiny bubbles appear on the surface of the pancakes, then flip
- Cover to keep the pancakes warm while you use the rest of the batter
Recipe from Alpro.
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Serve with the additional blueberries and drizzle with maple syrup
150g of blueberries 300ml Alpro Coconut Original drink 200g gluten-free flour 1 tsp baking powder 1 egg (whisked) 1 tbsp rapeseed oil Pinch of salt 1 tbsp maple syrup
Time: 5 minutes Serves: 5 Nutrition: n/a