BLUEBERRY PANCAKES

These pancakes are one of the best Sunday brunches you can serve, but I must confess I find them hard to resist at any time of day.

SERVES 4-6

2 large eggs 375ml semi-skimmed milk, lactose-free milk or suitable plant-based milk 130g superfine white rice flour 75g cornflour 45g soy flour 1tsp xanthan gum 150g light brown sugar 1 tbsp plus 1 tsp gluten-free baking powder 60g salted butter, melted Non-stick cooking spray 150g fresh or frozen blueberries

Maple syrup and/or whipped cream for serving (optional)

METHOD

1 Whisk together the eggs and milk in a small bowl or measuring cup.

2 Sift the rice flour, cornflour, soy flour, brown sugar, xanthan gum and baking powder three times into a large bowl (or whisk in the bowl until well combined). Make a well in the centre and gradually pour in the milk mixture, mixing well to make a smooth batter. Stir in the melted butter, cover and set aside for 15 minutes.

3 Heat a large non-stick frying pan or griddle over medium heat and spray with cooking spray. Working in batches, pour in enough batter to form 10cm pancakes (125ml each) and cook for 1 minute or until they start to set. Sprinkle 8 blueberries on to each pancake and cook for 2 minutes more. Turn and cover loosely with foil to keep warm. Repeat with the remaining batter and berries to make 12 pancakes in total.

4 Sprinkle with the remaining blueberries and serve immediately with maple syrup (if desired) and/or whipped cream for an especially decadent treat.

PER SERVING

(per one-sixth recipe, not including syrup or cream): 385 calories, 9g protein, 12g total fat, 61g carbohydrates, 2g fibre.