115g/4oz gluten free self-raising flour
1 tsp gluten free baking powder
1 medium free-range egg, beaten
150ml/¼ pint lactose free milk
1 tsp vegetable oil, for frying
2 tsp sugar
2 tbsp water
Place the gluten free flour, baking powder and salt into a large bowl and make a well in the centre.
Whisk the egg and lactose free milk in the gluten free flour until you have a smooth batter. Leave to rest for a few minutes.
Fold in 85g/3oz of the blueberries.
Heat the vegetable oil in a non-stick frying pan, add spoonfuls of the pancake mix and fry for 2-3 minutes on each side, or until golden.
Pile up on a plate and keep warm while you repeat with the rest of the mix.
Place the rest of the blueberries into a small saucepan with the sugar and water and cook over a gentle heat for two minutes, or until the blueberries have softened slightly.
To serve, pile the pancakes onto a serving plate and pour over the blueberry sauce. Dust with icing sugar.
Recipe adapted from: Good Food