Main content starts here

Gluten Free Cinnamon Blueberry Pancakes

A stack of Gluten Free Cinnamon Blueberry Pancakes topped with blueberries and syrup.
Servings
Serves 4
Ingredients
1 ½ cups milk
1 egg
1 teaspoon vanilla extract
1 cup gluten-free pancake mix
½ teaspoon cinnamon
½ teaspoon sea salt
½ cup blueberries
Directions
  1. In a bowl whisk egg with 1 teaspoon of light agave nectar, vanilla, and milk.
  2. In a separate bowl combine baking and pancake mix cinnamon, and sea salt.
  3. Combine the dry ingredients with the wet ingredients until fully incorporated.
  4. Add blueberries and mix.
  5. In a sauté pan melt 1 teaspoon of coconut oil on medium-low heat.
  6. Add ½ cup of gluten-free pancake mix and cook until golden brown (approximately 2 to 3 min).
  7. Flip the pancake and cook until golden brown (1 to 2 min).
  8. 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