Gluten-free pancakes with blueberry compote

Name: Gluten Free Pancake Recipe - Gluten-free Pancakes with Blueberry Compote
Yield: Serves 6
Ingredients: 675g blueberries; 175ml maple syrup; Grated zest of ½ orange; 150g gluten-free rice flour; 130g gluten-free buckwheat flour; 80g caster sugar; 2 teaspoons gluten-free baking powder; ½ teaspoon ground cinnamon; 400ml almond milk, or rice milk; 50g soya margarine (e.g. Pure), melted; 1 large egg, beaten; 1 tablespoon sunflower oil

Gluten Free Pancake Recipe with Blueberry Compote. Healthy simple pancakes that are gluten-free, dairy-free and wheat-free.

25 February 2020

Food with thought - House & Garden April 2015William Lingwood

The perfect gluten free pancake recipe - fluffy gluten, dairy and wheat-free pancakes with an easy blueberry compote. These flours and gluten-free baking powder are available in the FREEE by Doves Farm range. Ironically, buckwheat is not part of the wheat family so it can be tolerated by those on a wheat-free diet.

Recipe by Caroline Barty; photograph by William Lingwood; food preparation and styling by Bridget Sargeson; table styling by Alexander Breeze; wine recommendations by Joanna Simon.

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Recipe notes