Ingredients
1 1/4 cups Gluten Free Flour
1 T baking powder
1/2 t salt
1 T sugar
1 t baking soda
1 1/4 cups almond milk
2 eggs
2T melted butter
1/2 t vanilla
1/8 t nutmeg
1 cup fresh or frozen blueberries
Preparation
Combine dry ingredients in a medium bowl. Whist together the liquid ingredients in a large bowl. Add liquid to dry, combine well. Preheat griddle or pan to medium heat. Pour batter by 1/3 cupfuls onto sprayed griddle. Sprinkle with blueberries. Cook until bubbles appear and bottom is golden brown. Flip and cook a minute or two longer. Makes about 6-8 pancakes
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