Gluten Free Cinnamon Blueberry Pancakes
Servings
Serves 4
Ingredients
1 ½ cups
milk
1
egg
1 teaspoon
Agave Nectar, Light & Organic
1 teaspoon
vanilla extract
1 cup
gluten-free pancake mix
½ teaspoon
cinnamon
½ teaspoon
sea salt
½ cup
blueberries
1 teaspoon
Virgin Coconut Oil in Glass Jar, Organic
2 teaspoons
Maple Syrup, Organic Grade A Amber Color
Directions
- In a bowl whisk egg with 1 teaspoon of light agave nectar, vanilla, and milk.
- In a separate bowl combine baking and pancake mix cinnamon, and sea salt.
- Combine the dry ingredients with the wet ingredients until fully incorporated.
- Add blueberries and mix.
- In a sauté pan melt 1 teaspoon of coconut oil on medium-low heat.
- Add ½ cup of gluten-free pancake mix and cook until golden brown (approximately 2 to 3 min).
- Flip the pancake and cook until golden brown (1 to 2 min).
- Serve with NOW Real Food® Grade A Maple Syrup.
Nutritional Information
Serving Size
2 Pancakes
Calories
240
Total Fat
4 g
Saturated Fat
2 g
Protein
7 g
Total Carbohydrate
42 g
Dietary Fiber
1 g
Cholesterol
60 mg
Iron
1 mg
Sodium
650 mg
Calcium
208 mg
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