Ingredients.

5 eggs separated

175gr gluten free plain flour

One and a half tablespoons  gluten free baking powder

Pinch of salt

150ml semi skimmed milk

1 tablespoon oil for oiling

70gr flaked almonds toasted

60ml agave syrup

100ml blueberries

Method:

Mix the egg yolks with the flour baking powder and salt . Stir in the milk .

Whisk the egg whites and delicately fold them into the mixture until well combined

Heat the oil in a heavy based flying pan and drop spoonfulls of the batter into the hot pan . heat for about 1 minute or until bubbles starts to form , and use a spatula to turn over and cook the other side . remove the pancakes from the pan and keep them warm in the oven

Serve the pancakes topped with the almonds agave syrup and blueberries .

Variation

If you have a sweet tooth add a dash of vanilla essence to the batter of the heavy vanilla pancakes.

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