serves / makes 2
10 prep time
10 mins cooking time
Ingredients
For the pancakes:
- 100g gluten free self-raising flour
- 1 tablespoon caster sugar
- 1 egg
- 100ml dairy free milk
- 1 tablespoon peanut butter, I used crunchy
For the fruit compote:
- 1 teaspoon cornflour
- 1 teaspoon lemon juice
- 20g caster sugar
- 150g mixed berries
- 1 tablespoons water
Method
- In a large bowl stir together the flour and caster sugar
- Beat the egg and stir into the flour mix
- Gradually whisk in the milk until you have a smooth batter
- Heat a drizzle of oil in a shallow pan over a medium heat
- Add a quarter of the mix into the pan and cook for a couple of minutes on each side
- Repeat until you have cooked all the pancakes
- For the topping, put the cornflour, lemon juice, caster sugar, fruit and water into a small saucepan and cook for 5 minutes until the fruit has softened and the juice has thickened
- Spoon the fruit mixture over the peanut butter pancakes