Gluten Free Pancakes

Ingredients

• FG Roberts gluten free flour, 4 heaped dessert spoons
• 1 egg
• 1/2 cup soy milk
• 1/2 cup water
• 1 teaspoon sugar
• Oil for frying. Ling used coconut oil

For the stewedmfruit sauce

• 1 cup blueberries
• 1 cup strawberries
• 1 apple sliced and peeled
• 1 pear peeled and chopped
• 3 dessert spoons sugar
• 1 pinch of salt
• 1/3 cup of water

Method

Pancake batter

• Mix the flour and sugar in a bowl
• Add the water and mix well until smooth
• Add soy milk and egg and mix in

Sauce

• Add the fruit to a sauce pan
• Add water and sugar
• Bring the boil and then cook on a low heat for about 15 minutes until the fruit is soft

Cook the pancake

• In a small pancake sized frying pan
• Add 1/3 teaspoon of coconut oil and pour in the batter to make a thin layer all over the pan
• Pick up the pan and turn it so the mixture is spread evenly over the pan
• Meditate (don’t wait) until the edge of the pancake is peeling away. Now we are cooked.
• Gently lift up the edge and fold in half and then fold half again.

Serve with the fruit sauce in a nice dish ready to spoon onto your awesome gluten free pancake.

NOTE: the FG Roberts gluten free flour has been formulated after trialling 800 recipes to get it working right. We got it at the super market. Does anyone know of some other gluten free flours?