Blueberry coconut pancakes

  • 2 persons
  • 15 min
2
15’

Ingredients
2

  • 80 g rice flour
  • 80 g chickpea flour
  • 300 ml Provamel Rice with Coconut Drink
  • 2 tsp (gluten free) baking powder
  • 1 pinch of salt
  • 100 g blueberries
  • oil (for baking)
Toppings
  • 2 tbsp desiccated coconut
  • optional: maple syrup

preparation
15 min

  1. Whisk the rice and chickpea flours with the Rice with Coconut Drink until well blended into a thin pancake batter. Then fold in the salt and baking powder.
  2. Heat a teaspoon of oil in a large non-stick frying pan.
  3. Drop a large tablespoon of the batter per pancake into the pan and divide the blueberries on top.
  4. Make three to four pancakes at a time.
  5. Cook on one side, about 3 minutes until bubbles begin to form on the top, flip and cook until browned on the other side.
  6. Serve with some desiccated coconut sprinkled on top.

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