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Rosemary raspberry pancakes


  • Author: Kath Cox
  • Prep Time: 2 minutes
  • Cook Time: 2 minutes
  • Total Time: 4 minutes
  • Yield: serves 1 1x

Description

Gluten-free pancakes using fresh rosemary & frozen berries. Very quick to make & taste amazing!


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Ingredients

  • 3 tbsp gluten-free SR flour
  • 3 tbsp frozen raspberries
  • 6 tbsp non-dairy milk
  • 1 tbsp chopped rosemary
  • 1 tbsp vegan ‘butter’
  • caster sugar or maple syrup

Instructions

  1. Mix flour, raspberries, milk & rosemary in a bowl
  2. Fry spoonfuls of batter in melted ‘butter’, turning after 1 minute
  3. Serve with sugar or maple syrup

  • Category: brunch, dessert
  • Method: easy