Blueberry Pancakes (Gluten Free and Low Sugar) |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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A pleasant light pancake sprinkled with a hint of blueberries! Ingredients:
1 1/2 cups flour |
3 1/2 teaspoons baking powder |
1 teaspoon salt |
1 tablespoon white sugar |
1 cup milk or 1 cup lactaid milk |
1 eggs or 1/4 cup egg beaters egg substitute |
3 tablespoons butter |
1 cup blueberries |
Directions:
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter, mix until smooth.
2. Blend blueberries into liquid and mix 3/4 cup into bowl. Save 1/4 cup blueberry liquid and add to syrup dish if desired.
3. Heat a lightly oiled griddle to 400 degrees F or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
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