Gluten-free Blueberry pancakes

INGREDIENTS

2 eggs

60ml unsweetened nut milk

1 tsp coconut oil, melted

1 tsp coconut oil for cooking

pinch of sea salt

1 tsp baking powder

2 tbsp coconut flour

Blueberry compote:

100g blueberries

1 tsp honey

To serve:

A dollop of yoghurt

METHOD

Gently simmer the blueberries and honey in a saucepan for about 15 minutes.

Prepare the pancake batter by mixing all the wet ingredients together in a bowl.  Add the coconut flour, baking powder and salt and mix well.

Add 1 tsp melted coconut oil to the pancake batter.

Heat a saucepan with another 1 tsp of coconut oil.

You can either make 3 small pancakes or 1 big one.

Add the pancake batter and cook for 5 minutes over a medium heat before flipping.  Cook for a further 2 minutes.

Serve topped with the blueberry compute and a dollop of yoghurt.