|GLUTEN-FREE PANCAKES AND BLUEBERRY SAUCE|
You can use this basic pancake recipe in all sorts of ways.
Blend everything except the eggs in a food processor. Allow the mixture to stand for at least two hours.
Add the eggs and beat. Brush a fying pan with oil. Pour in some of the mixture. Cover with a lid and cook on medium-low heat about five minutes. Turn with a spatula and cook the other side.
Gently melt butter and jam in a saucepan. Add stock, red wine, sugar and arrowroot. Keeping it on a low heat, stir until the sauce thickens.
Serve on pancakes with ice cream.
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