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

1. In a large bowl stir together the flour and caster sugar
2. Beat the egg and stir into the flour mix
3. Gradually whisk in the milk until you have a smooth batter
4. Heat a drizzle of oil in a shallow pan over a medium heat
5. Add a quarter of the mix into the pan and cook for a couple of minutes on each side
6. Repeat until you have cooked all the pancakes
7. 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
8. Spoon the fruit mixture over the peanut butter pancakes