Berry Pancake

• Canola spray
• 1 ½ cups gluten-free self raising flour
• 1 tsp xanthan gum
• 2 tbsp caster sugar
• 2 eggs lightly beaten
• 60g melted butter / margarine
• 300 ml rice milk
• 200g mixed berries
• 2 tbsp syrup

Method

1. Preheat oven at 180 degrees Celsius
2. Lightly spray the base and side of a 22cm non-stick oven proof frying pan with canola spray
3. Sift the flour and xanthan gum into a bowl and stir in the sugar. Make a well in the centre.
4. Whisk together the eggs, margarine and milk. Pour into the well and stir until smooth
5. Heat the frying pan over medium heat. Add the pancake mixture and for 3 – 5 minutes or until the base is golden.
6. Press the berries into the top of the pancake and transfer to the oven.
7. Bake for 30-40 minutes or until risen and golden
8. Drizzle the pancake with the syrup and serve in wedges from the pan, topped with a little bit of soya yoghurt.