Gluten-free blueberries pancakes | Pancakes recipe

Ingredients

• 2 eggs, whites and yolks separated
• 250 ml (1 cup) of 2% M.G. milk
• 45 ml (3 tablespoons) of 2% M.G. nature flavoured yogurt
• 125 ml (1/2 cup) of buckwheat flour
• 60 ml (1/4 cup) of brown rice flour (found in a natural food store)
• 15 ml (1 tablespoon) of cornstarch
• 2,5 ml (1/2 teaspoon) of baking powder
• 125 ml (1/2 cup) of fresh blueberries
• 5 ml (1 teaspoon) of non-salted melted butter
• 125 ml (1/2 cup) of maple syrup