Gluten Free Blueberry Pancakes

Ingredients

• Gluten Free Flour

  Cup 4 Cup

  1 ¼ cup or 160g

• Maple syrups

  4 tbsp or 80g

• Blueberries

  Raw

  1 cup or 148g

• Vanilla extract

  1 ½ tsp or 6g

• Clarified Butter

  Ghee - Trader Joe's

  6 tsp or 30g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Almond milk

  Plain

  ½ cup or 120g

• Salt

  Table

  ¼ tsp or 2g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Turbinado Cane Sugar

  Sugar In The Raw

  6 tsp or 24g

• Flaxseed

  Seeds

  1 tbsp, ground or 7g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  2 tsp or 9g

Directions

1. Mix Flour, Sugar, Ground Flaxseeds. Baking Powder, Cinnamon and Salt in a medium bowl until well combined. Set aside.
2. In a separate bowl, whisk together almond milk, egg, oil and vanilla. Whisk flour mixture into egg mixture until just combined. Fold in Blueberries.
3. Lightly Grease a large nonstick griddle or skillet over medium heat. Pour heaping 1/4 cup batter onto griddle or skillet. 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.
4. Adjust heat as needed to prevent burning. Place Pancakes on a heatproof platter and keep warm in the oven.
5. Drizzle maple syrup to serve.

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