GLUTEN-FREE RASPBERRY PANCAKES

I love this recipe because you can pre the mixture the night before so you're one step ahead before work/school. It's yummy, quick to do and filling.

Ingredients:

Makes 6-8 pancakes

For pancake mix:

• 320G raspberries

• 1 ripe banana

• 170ml milk

• 1 large egg

• 250g gluten free plain flour

• 4 tablespoons milled sunflower and pumpkin seeds (optional, but you'll get more nutrients by adding)

To serve:

• Natural yoghurt (to serve on the side)

• ground cinnamon

• Pecans to sprinkle on top

• Manuka honey

Method:

• Add everything to a large jug and blend

• Heat a little butter in a frying pan and then add 3 dessert spoons of the mix

• Once it begins to cook around the edges or bubble, flip over

• Serve each one with teaspoon manuka honey, dollop of yoghurt, sprinkle cinnamon and a sprinkle of hand crushed pecans

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