230g rice flour
80g potato or tapioca flour
½ tsp xanthan gum
1 tbsp sugar
4 tsp gluten-free baking powder
1 tsp salt
370ml water
60ml vegetable oil
120ml applesauce (or 1 mashed banana)
For the egg replacement:
4½ tbsp water
4½ tbsp vegetable oil
1 tbsp gluten-free baking powder
For the berry sauce:
250g blueberries and raspberries
3 tbsp caster sugar
½ tsp lemon juice

1. Whisk together the ingredients for the egg replacement and set aside.
2. Mix all the dry ingredients together, then stir in the wet ingredients, including the egg replacement.
3. Heat a non-stick frying pan over a medium-high heat and drizzle over a bit of oil. When hot, ladle in small portions to make rounds and cook for 3-4 minutes.
4. Meanwhile, heat all of the ingredients for the berry sauce in a small saucepan over a medium-low heat, stirring frequently until the berries burst and the mixture is saucy.
   When bubbles appear in the centre, flip over the pancakes and cook for another 1-2 minutes on the other side until golden brown.
5. Serve the pancakes with plenty of warm berry sauce drizzled over.

Per serving: 320kcals, 15.2g fat (3g saturated), 44.1g carbs, 10.2g sugars, 2.7g protein, 2.9g fibre, 0.98g sodium