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!
- 1 1/4 Cups gluten-free all-purpose flour
- 2 Tablespoons sugar
- 1 Tbsp. ground flaxseeds (flaxseed meal)
- 2 Teaspoons baking powder
- 1/4 Tsp. ground cinnamon
- 1/4 Tsp. salt
- 1/2 Cup whole mlik
- 2 Tablespoons vegetable oil
- 1 1/2 Teaspoons vanilla extract
- 1 Cup Driscoll's Blueberries
- 1 large egg
- Maple syrup
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.