Inca Inchi Peruvian Pancakes

Sift together the Inca Inchi powder and rice flour.

Add sugar, baking powder, xanthan gum and salt.

In a separate bowl beat together the egg and then add the milk and melted butter.

Slowly add the dry ingredients, stirring well to prevent lumps. If the mixture is a little thick add a touch more milk.

Warm a frying pan to a medium heat and melt a small knob of butter to avoid the pancake sticking.

Drop a spoonful/spoonful’s (depending on what size you want) of the mixture into the pan.

Cook until it begins to bubble and the edges are dry, flip and cook the other side.

Serve with whatever topping you like: fresh fruit and yogurt, jam, maple syrup or lemon are a few of my favourites.