Gluten Free Pancakes

INGREDIENTS

½ cup gluten free plain flour
½ cup dry polenta
2 tbsp caster sugar
1 tsp baking powder
2 eggs
1 cup buttermilk
2 tbsp unsalted butter, melted
1 cup blueberries (optional)
Maple syrup and other toppings, to serve

METHOD

1.  Heat a non-stick frying pan to medium heat, and spray with oil spray or drizzle with your oil of choice.

2.  Mix together all dry ingredients in a bowl.

3.  In another bowl, beat the eggs then add in the melted butter and buttermilk.

4.  Add the dry ingredients to the wet ingredients, and mix until just blended.

5.  Add blueberries (or other berries) and mix through the batter.

6.  Spoon a quarter of the batter into the heated pan and cook until bubbles appear on the surface, then flip and cook for a couple more minutes.  Repeat until you have made four fluffy, golden pancakes.

7.  Sprinkle generously with your favourite toppings and enjoy!