Place the flours in a food processor with the oats, xanthum gum, xylitol, baking powder and lemon zest. Pulse lightly to break up the oats.
In a separate bowl, mix together the egg yolks and milk. Pour into the food processor and beat to form a thick batter.
Whisk the egg whites until stiff. Fold them into the batter.
Heat the coconut butter in a frying pan. Place about 4-5 spoonfuls of the batter in the pan, spacing well apart and cook for 2-3 minutes on each side until golden. Remove from the pan and keep warm while you cook the remaining batter.
Meanwhile place the berries in a pan with the xylitol and cinnamon stick. Simmer gently for 5 minutes until softened adding a tablespoon of water if needed.
Serve the pancakes with the poached berries.
75g / 3 oz brown rice flour
30g / 1 oz potato flour
100g / 3 ½ oz Nairn’s Gluten Free Porridge Oats
1tsp xanthum gum
2tsp baking powder
Zest of 1 lemon
2 eggs, separated
200ml milk or milk alternative
1tbsp coconut butter
FOR THE POACHED BERRIES
250g /10oz mixed berries – fresh or frozen
1 cinnamon stick