
GLUTEN-FREE RASPBERRY PANCAKES
Updated: Jul 5, 2018
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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