Grain Free Recipes

Method:

1. Add about 1 and a half heaped tablespoons of potato flour to a mixing bowl
2. Add about 1 tablespoon of coconut flour
3. Add about half a tablespoon of chickpea flour
4. Add about a teaspoon of chestnut flour
5. Add about a teaspoon of tapioca flour
6. Add 1 medium or large sized egg
7. Add milk (roughly a cup) so the mixed mixture is balanced - not too runny, not too thick
8. Add about a third of a teaspoon of bicarbonate of soda and about half a tablespoon of cinnamon
9. Stir or whisk the mixture well to remove any clumps of flour
10. Pre-heat your frying pan on a low to medium heat, then place a stainless steel cookie cutter upside down in the pan and add a teaspoon of butter inside the cookie cutter
11. Once the butter has melted, add a small amount of pancake mixture to cover the bottom of the cookie cutter space. Once the mixture is no longer runny, nudge the pancake out of the cookie cutter and flip it over to cook the other side. Once cooked, place the pancake on a plate and allow to cool. Repeat this until all the mixture has turned into mini pancakes.
12. Once cooled a little, stack the pancakes between layers of clotted cream and jam, and top with blueberries... yummy!

TIP: If you prefer to eat them warm, with the cream and jam melted, then get stacking the pancakes as you go!