• 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
  1. 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.
  2. 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.
Calories 287.43
Total Fat 9.53 g
Saturated Fat 1.96 g
Cholesterol 56.80 mg
Sodium 376.04 mg
Total Carbohydrates 48.17 g
Dietary Fiber 3.08 g
Protein 3.36 g