6 tbsp fine polenta
5 tbsp tapioca flour
a large pinch of ground cinnamon
1 tsp bicarbonate of soda (baking soda)
1 medium egg
200g/7oz/¾ cup natural yogurt plus extra to serve
2 tbsp sunflower oil
ground cinnamon to serve
For the fruit compote:
3 tbsp caster (superfine) sugar
2 tsp gluten-free cornflour (cornstarch)
juice of ½ lemon
225g/8oz/2 cups blueberries
1 To make the compote, put the sugar and cornflour in a small pan and stir in the lemon juice to a paste. Add the blueberries and cook over a low heat, stirring occasionally, until they soften and the juices thicken.
2 To make the pancakes, mix the polenta, tapioca flour, cinnamon and bicarbonate of soda together in a bowl. Add the egg, yogurt and 4 tbsp cold water and mix to a smooth, thick batter.
3 Pour a little oil into a large frying pan, wipe off the excess with kitchen paper, then heat the pan over a medium heat. Add 1 heaped tbsp of the pancake batter, leaving a little space in between. Cook until the underside is golden and bubbles are just beginning to appear on the surface.
4 Turn the pancakes over and cook the other side. Remove and wrap in a clean teatowel (dishtowel) to keep warm. Make the remaining pancakes in the same way.
5 Divide the pancakes among four warmed plates and drizzle with the warm compote. Serve with spoonfuls of yogurt and a dusting of cinnamon.