Blueberry, Almond and Coconut Gluten Free Pancakes

Ingredients

½ cup besan flour (chick pea)

½ cup millet flour

½ cup amaranth flour

½ cup almond meal

½ tsp bi-carb (low allergy)

1 apple, grated

1/3 cup maple syrup or agave

350ml apple juice, almond milk or water

½ tbls coconut oil, and extra to cook with

1 punnet blueberries

Fresh coconut to garnish (or desiccated) 

Method

Sift the dry ingredients together, then in a separate bowl mix together the apple, syrup, juice and oil. Combine the two to a medium batter consistency. Put it in the fridge for 30 minutes. Use about ½ cup for each pancake and cook on the barbie in a little coconut oil for about 2 minutes on each side. Once flipped drop a few blueberries on top. Serve with coconut.