Super Tasty Breakfast Pancakes - The Thick American Ones!!

So.... ok, I can't take full credit for this recipe - I have to thank my fav cook of all time - Ms Nigella Lawson obviously! I've had a play and tweaked the recipe to make it a little healthier and OMG! It's amazing!! :)

So, I advise that you make a large batch of the pancake mix and store it in an large jar until you need it.

Pancake Mix

600g Gluten Free Flour (I like Dove Farm Plain Flour)
3 tbsp. Baking powder
2 tsp. bicarb of soda
1 tsp. salt
40g of caster sugar - or you can substitute it with your fav sugar alternative

Add all the ingredients to a large jar and mix/shake thoroughly

Pancake Batter

150g Pancake Mix
1 large egg (preferably free range organic)
250ml Almond Milk
1 tbsp. melted coconut oil

Method

• Mix all the ingredients together into a large jug and all pancake mix or almond milk if needed to get to the right 'dropping' consistency
• Fry Pancake in a pan and serve with yoghurt and blueberry syrup

Blueberry Syrup

Handful of frozen blueberries

Zest of half an orange

Juice of half a lemon

1 tbsp. Agarve/Golden Syrup/Honey/Sweet Freedom

1 tbsp. Jam - Apricot or Berry 

Method

• Add all the ingredients to a small saucepan
• Bring to the boil and then simmer for about 5mins or so until the berries have 'popped' and the juice has turned to a syrup