Foodie Friday: Healthy Blueberry Pancakes (Gluten-Free, Vegetarian / Hemsley & Hemsley recipe)

It's Pancake Day next Tuesday and if you're looking to make a healthier version this year, these Blueberry Pancakes from the Hemsley sisters are wonderfully fluffy and utterly satisfying! 

Any excuse to make a fresh batch of pancakes and I'm all for it - whether it's to celebrate Pancake Day (aka Shrove Tuesday) or to simply enjoy a leisurely weekend brunch at home, I have yet to come across anyone who won't devour a plate of hot pancakes that's served in front of them. I was flipping through some of my favourite cookbooks and the pancake recipe that I've probably used the most often comes from the Hemsley sisters, and this one is actually the very first recipe that I tried from their bestselling debut called The Art Of Eating Well. 

It's a healthy version of the thick and fluffy American style pancakes that many people love, but these are grain-free, gluten-free, dairy-free and refined sugar-free, and they taste so good! This recipe calls for Coconut Flour which you should be able to find in the free-from section of your local supermarket. I picked up an organic one that was on offer in Aldi recently, so you needn't spend a fortune and if you enjoy gluten-free baking, it's a worthwhile staple to have in your cupboard.

Ingredients: (makes four pancakes)

• 150g fresh Blueberries (plus extra for serving)
• 2 tbsp Coconut Oil or organic Butter
• 2-4 tbsp warm Water
• 2 free-range, organic Eggs (at room temperature)
• 1 tbsp Maple Syrup (plus extra for serving if desired)
• 1/2 tsp Vanilla Extract
• 2tbsp Coconut Flour
• 1/4 tsp Bicarbonate of Soda
• Pinch of Sea Salt

Method:

• Melt the Coconut Oil or Butter over a low heat in a frying pan and allow to cool.
• Meanwhile, beat the Water, Eggs, Maple Syrup, Vanilla Extract and pinch of Salt together in a mixing bowl until light and fluffy.
• Sift in the Coconut Flour and Bicarbonate of Soda, and blend with the melted Coconut Oil to make a batter, without washing up the frying pan. Leave the mixture to thicken up for about 5 minutes.
• Pop the frying pan back onto a medium heat and add 2 tbsp of the batter to form one pancake. Push in a couple of Blueberries into the centre.
• After a couple of minutes, the bottom of the pancake will have set and you can flip it over, but be extra gentle with it as there's no gluten in the mixture. Once done, place on a heated plate and repeat the process with the next pancake. Once they're all cooked, you can pop them under the grill to warm up before serving if necessary.
• Serve with extra Blueberries and a drizzle of Maple Syrup if desired - enjoy!

What's your favourite healthy pancake recipe?

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