Gluten-Free Blueberry Buttermilk Pancakes –

Ingredients

• 280g frozen blueberries
• 200g golden caster sugar, divided
• 330g gluten-free plain flour
• 1 tbsp gluten-free baking powder
• 2 tsp sea salt
• 1 tsp bicarbonate of soda
• 3 large eggs
• 500ml buttermilk
• 1 tsp vanilla extract
• 1 tsp almond extract
• 125g butter, melted
• 9oz frozen blueberries
• 7oz golden caster sugar, divided
• 11oz gluten-free plain flour
• 17fl. oz buttermilk
• 4oz butter, melted
• Step 1 Combine the frozen blueberries in a large bowl along with half the sugar, and coat evenly.
• Step 2 Add the remaining sugar, flour, baking powder, sea salt, and bicarbonate of soda to a large mixing bowl and using a whisk, stir until combined.
• Step 3 Whisk in the eggs. Gradually pour in the buttermilk a little at a time, whisking continuously until combined. Whisk in the extracts followed by the melted butter.
• Step 4 Fold in the sugar coated blueberries.
• Step 5 Set the Ninja Foodi Zerostick Frying Pan over medium heat for 1 to 2 minutes until hot. Add about 1/2 to 3/4 of a cup of batter to the pan.