You may have noticed today is my first post in a few weeks (sad face), but now I’m getting right back on the blogging wagon with these yummy pancakes (yey!). I haven’t been doing nothing whilst I’ve been away, I got married on the beautiful SS Great Britain. An amazing day filled with good friends, family, cider, cheese and nautical fun. We stayed in a beautiful hotel with a private terrace and our own hot tub. We went camping on Exmoor with loads of walks, tasty pub roast dinners and canoeing on a massive lake.

Gluten Free Blueberry Pancakes with Fruit, Crème Fraiche and Maple Syrup

These yummy pancakes are the perfect treat breakfast for the morning after the wedding night before.

Serves: 2

Ingredients

100g Doves farm gluten free self raising flour

½ tsp baking powder

1 egg

150ml milk

1 small pack blueberries

2 tbsp crème fraiche

1 nectarine stone removed and sliced

½ banana peeled and sliced

Maple syrup

What to do

Put the flour, baking powder, egg and milk in a bowl and mix until smooth and lump free. Set aside a third of the blueberries and add the rest to the mix and stir in.

Drop four heaped tablespoons of pancake batter (2 per pancake) into the frying pan. Cook for about 2-3 minutes on each side or until golden brown.

Place on a warm plate and cover whilst you cook the rest of the pancakes.

Split the pancakes between two plates and top each with two tablespoons of crème fraiche. Split the fruit between the two plates and pour over some maple syrup. Pour over the maple syrup and enjoy!