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Tray with a stack of pancakes, a jug of berry sauce and a bowl of blueberries on white bedding
Anna Lewandowska

Oat and corn flour pancakes with berry sauce

Thin gluten free pancakes made from oat and corn flour, blended smooth and served with a raw berry sauce of blended blueberries and raspberries.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Polish
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 egg
  • 120 g oat flour
  • 60 g corn flour
  • 1/2 cup plant-based milk
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon coconut oil
  • 1/2 cup blueberries
  • 1/2 cup raspberries

Method
 

  1. Blend the egg, oat flour, corn flour, plant-based milk and coconut sugar into a smooth batter and let it stand for a few minutes.
    Tray with a stack of pancakes, a jug of berry sauce and a bowl of blueberries on white bedding
  2. Heat the coconut oil in a pan, pour in a thin layer of batter and tilt the pan to spread it.
    Tray with a stack of pancakes, a jug of berry sauce and a bowl of blueberries on white bedding
  3. Fry until the edges lift on their own, then turn and fry the other side.
    Tray with a stack of pancakes, a jug of berry sauce and a bowl of blueberries on white bedding
  4. Blend the blueberries and raspberries into a sauce.
    Tray with a stack of pancakes, a jug of berry sauce and a bowl of blueberries on white bedding
  5. Serve the pancakes with the sauce and decorate with fresh blueberries.
    Tray with a stack of pancakes, a jug of berry sauce and a bowl of blueberries on white bedding

Notes

Calories and the number of servings are approximate, estimated from typical ingredient amounts.