Rice flour blueberry pancakes with maple syrup

Ingredients

For 1 serving

• Rice flour50 g
• Rice milk90 ml
• Flaxseeds8 g
• Baking powder1 teaspoon
• Blueberries80 g
• Maple syrup1 tablespoon
• Sunflower oil1 teaspoon

In season: June – September

Method

1. Grind the flaxseeds in a spice grinder or blender, mix them in a bowl with a couple of tablespoons of water and leave for 5 minutes, until gel-like: they stand in for the egg.
2. Meanwhile rinse the blueberries and pat them dry gently.
3. Add the rice flour, baking powder, rice drink and sunflower oil to the flaxseed and whisk until the batter is smooth; fold in half the blueberries.
4. Heat a non-stick frying pan over a medium heat and drop in spoonfuls of batter to make small pancakes.
5. Cook for about 2 minutes, until bubbles appear on top and the edges look dry, then flip and cook for another 2 minutes, until golden.
6. Serve with the remaining blueberries and the maple syrup.