Preparation time 5 minutes, Cooking time 10–15 minutes
125 g (4 oz) gluten-free self-raising flour
1 teaspoon gluten-free baking powder
150 ml (¼ pint) soya milk
25 g (1 oz) unsalted butter, melted
100 g (3½ oz) blueberries
1 tablespoon olive oil
4 tablespoons crème fraîche
4 teaspoons maple syrup
Mix together the flour and baking powder in a large bowl. Whisk together the egg and milk in a jug, then pour into the dry ingredients and whisk until smooth. Whisk in the melted butter, then stir in 75 g (3 oz) of the blueberries.
Heat the oil in a frying pan over a medium heat, then spoon tablespoons of the mixture into the pan. Cook for 3–4 minutes until golden underneath, then flip the pancakes over and cook for a further 2–3 minutes. Remove from the pan and keep warm. Repeat with the remaining batter.
Serve with the remaining blueberries, dollops of crème fraîche and a drizzle of maple syrup.
For blueberry smoothies, place 750 ml (1¼ pints) apple juice, 400 g (13 oz) natural yogurt, 3 chopped bananas and 500 g (1 lb) blueberries in a blender or food processor and blend until smooth, adding a little milk if too thick. Pour into 4 glasses to serve. Calories per serving 258