Blueberry and Coconut Pancakes using Nutri-Brex gluten free cereal
A delicious gluten free breakfast idea using Nutri-Brex gluten free cereal devised by Natural Chef Ceri Jones Award winning Gluten Free Nutri-Brex cereal brings you gluten free pancakes made with Nutri-Brex! Spend a little extra time with your Nutri-Brex and bake up a storm using this beaut recipe. Topped with yoghurt and blueberries this recipe is a dreamy start to the day. Share your own creations using #mynutribrex. Nutri-Brex is available from: Tesco, Sainsbury’s, Morrison’s, Ocado, Whole Foods, Holland and Barrett, Waitrose and Booths
Credited to: Ceri Jones, Natural Chef for Nutri-Brex
Kcal:
Serves 6
Ingredients
- 3 Coconut and crispy rice Nutri-Brex biscuits, crushed
- 140g full fat natural yoghurt
- 2 eggs, beaten
- 40g gluten-free oat, buckwheat or sorghum flour
- ½ tsp baking soda
- Handful of blueberries
- 1-2 tsp coconut oil
- Maple syrup, desiccated coconut and yoghurt to serve
Method
- Mix the crushed Nutri-Brex with the yoghurt and eggs in a small jug, then blend with a hand held blender. Add the flour and baking soda and blend again
- Stir in half of the blueberries into the batter
- Warm the coconut oil in a pan, and then spoon in 1-2 tbs of batter into the pan to form a pancake. Depending on the size of your pan it’s a good idea to cook only 2-3 at a time or they are difficult to flip. Cook until the underside is browned, then flip until cooked through
- Serve with yoghurt desiccated coconut, extra blueberries and a drizzle of maple syrup.
