Recipes & Ideas

Having a wheat allergy can mean missing out on a lot of breakfast favorites but with this simple recipe there's no need to pass on the blueberry pancakes. Gluten-free flour and ground flaxseeds combine for a slightly nutty pancake studded with juicy blueberries. Top with a drizzle of maple syrup and enjoy!

INGREDIENTS

1 1/4 cups gluten-free all-purpose flour
2 tablespoons sugar
1 tablespoon ground flaxseeds (flaxseed meal)
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup whole mlik
1 large egg
2 tablespoons vegetable oil
1 1/2 teaspoons vanila extract
1 cup Driscoll's Blueberries
Maple syrup

Instructions

Mix flour, sugar, ground flaxseeds, baking powder, cinnamon and salt in a medium bowl until well combined. Set aside. In a separate bowl, whisk together milk, egg, oil and vanilla. Whisk flour mixture into egg mixture just until combined. Fold in blueberries.
Lightly grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle. Cook about 3 minutes, or until edges are dry and the bottom is golden. Flip pancake and cook 2 to 3 minutes longer or until lightly golden. Adjust heat as needed to prevent burning. Place pancakes on a heatproof platter and keep warm in oven. Repeat with remaining batter. Drizzle with maple syrup to serve.