Blackberry Pancakes
Blackberry Pancakes
Everyone loves Pancakes in our home and these can be frozen and then reheated in the mornings for the children for a quick but delicious and nutritious breakfast.
Ingredients:
315 g of my gluten-free pancake / waffle mix (recipe below)
1 banana mashed
1 tsp vanilla extract
1 egg beaten
375 ml dairy-free rice milk
1 tablespoon vegetable oil
½ tsp cinnamon
Chopped Blackberries
Method:
Place all the ingredients in a bowl and stir until combined.
Heat pan over medium heat and lightly grease. I use a paper towel to do this.
Pour a spoonful of mix into the pan and cook one side until golden (approximately 2 minutes).
Flip the pancake and cook on the other side for approximately 2 minutes.
Serve immediately with a choice of topping.
If you are not eating immediately place it on a cooling rack and then freeze for later.
Additional Notes:
Remember to freeze the leftovers for an easy reach breakfast on school mornings.
If you don’t like blackberry then try some other fruit. Strawberry, raspberry, blueberry all taste delicious in pancakes.
Add spices such as pumpkin spice for a slightly different taste!
Equipment Used:
Frying Pan.
Freezing Notes:
Cool thoroughly before packing. Put layers of greaseproof paper or cellophane between large, thin pancakes to ease removing them. Wrap in foil or place directly into a labelled and dated storage container. You can thaw these at room temperature or in a microwave or toaster. You can also heat them in a low oven. They can be frozen for up to 2 months.
Recipe credit: Gluten-Free, Dairy-Free Family.
Gluten-Free Pancake / Waffle Mix
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