Gluten Free Blueberry Buttermilk Pancakes

Name: Gluten Free Blueberry Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Yield: 20
Ingredients: 2 cups (500 mL) buttermilk; 2 eggs; 1/4 cup (50 mL) butter, melted; 1 tsp (5 mL) vanilla extract; 2 cups (500 mL) Robin Hood® Gluten Free Flour Blend Robin Hood® Gluten Free All Purpose Flour Blend; 1/4 cup (50 mL) granulated sugar; 2 1/4 tsp (11 mL) baking powder; 1/2 tsp (2 mL) baking soda; 1/4 tsp (1 mL) salt; 1 cup (250 mL) blueberries, fresh or frozen; butter for cooking

Prep Time 15 mins

Cook Time 30 mins

Serves 20

Difficulty N/A

Ingredients

2 cups (500 mL) buttermilk
2 eggs
1/4 cup (50 mL) butter, melted
1 tsp (5 mL) vanilla extract
2 cups (500 mL) Robin Hood^® Gluten Free Flour Blend
1/4 cup (50 mL) granulated sugar
2 1/4 tsp (11 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1 cup (250 mL) blueberries, fresh or frozen
butter for cooking

Robin Hood^® Gluten Free All Purpose Flour Blend

Directions

Step 1:

Whisk buttermilk, eggs, melted butter and vanilla in a large bowl. Combine flour blend, sugar, baking powder, baking soda and salt in a separate large bowl.

Step 2:

Stir flour mixture into buttermilk mixture. Fold in blueberries.

Step 3:

Melt butter over medium-high heat in a large non-stick skillet. Ladle 1/4 cup (50 mL) into the hot skillet. When pancakes are puffed and bottom is golden brown, about 3 minutes, flip the pancakes and cook the other side for about 2 minutes.