Dairy-free rice flour blueberry pancakes

Ingredients

For 1 serving

• Rice flour45 g
• Eggs1
• Rice milk70 ml
• Baking powder3 g
• Sunflower oil1 teaspoon
• Blueberries80 g
• Maple syrup2 teaspoons

Contains: eggs

In season: June – September

Method

1. In a bowl, whisk the egg with the rice drink, then add the rice flour and baking powder and stir until the batter is smooth.
2. Rinse and dry the blueberries; fold half into the batter.
3. Heat a non-stick pan over medium-low heat and grease it with the oil using kitchen paper; stir the batter again, as rice flour settles, and drop it in by the spoonful.
4. Cook for 2 minutes per side, until the pancakes are puffed, lightly golden and lift easily.
5. Serve with the remaining blueberries and a drizzle of maple syrup.