Shrove Tuesday: Gluten Free Blueberry Pancakes


10 mins

(To serve 4-6)

  • 135g gluten free flour
  • 135ml milk (of your choice-we used almond)
  • 1 large egg
  • 2 tablespoons of olive oil
  • 2 handfuls of blueberries
  • 2 75g bars of Free’ist white chocolate (stocked at Holland & Barrett


  • Sift the flour into a large mixing bowl
  • Slowly mix in the milk, then egg and finally the oil until you have a nice thick but prourable batter
  • Add the blueberries and mix again
  • Leave the mix to stand for a few minutes
  • Heat a large frying pan until just before the oil starts to spit
  • Use a ladle to pour in the mix, 1 ladle = 1 pancake
  • Once you’ve stacked your pancakes
  • Put a small pan filled 1/3 of the way with water on the hob to boil
  • Once boiled reduce the heat right down and place a bowl inside the water, make sure the bowl is no more than half way submerged.
  • Use this as a bain marie, break up your chocolate into small pieces and place in the bowl
  • Mix the chocolate until completely melted
  • Take the bowl out of the pan and pour the melted chocolate over your pancakes

Serving Suggestion:

  • Chop up some bananas and strawberries and scatter over the top


Leave a Reply

Your email address will not be published. Required fields are marked *