Light and fluffy gluten-free and dairy-free blueberry cinnamon pancakes.
- 100 grams Gluten-free self-rising flour
- 1 tbsp Caster sugar
- 1 Egg
- 100 milliliters Dairy-free milk
- 1 teaspoon Ground cinnamon
- 2 tablespoons blueberries
- Oil if needed
In a large bowl, combine the flour and caster sugar.
Beat egg and stir into flour mixture. Gradually add the milk, whisking until the batter is smooth. Stir in cinnamon and blueberries.
Heat a drizzle of oil in a shallow pan on medium. Add a quarter of the mixture to the pan and cook for a few minutes on each side. Repeat with the rest of the dough.