These delicious gluten free pancakes are filled with crunchy granola and sweet, tangy blueberries for even more flavor! Created by Julie Stoner at Stoner Family Farms.
Ingredients
- 1 Egg
- 1 cup Milk
- 2 Tbsp Melted Butter
- 1 Tbsp Maple Syrup
- 1 cup Gluten Free 1-to-1 Baking Flour
- 2 tsp Baking Powder
- ½ tsp Salt
- ½ cup Granola
- ½ cup fresh or frozen Blueberries
- Butter or Oil of choice, for cooking
- Butter and Maple Syrup, for serving
Instructions
- In a medium mixing bowl, crack the egg and whisk well. Add milk, melted butter and maple syrup, whisking well.
- Add flour, baking powder salt. Stir to combine. Fold in granola and blueberries.
- On a large griddle, warm the additional butter or oil over medium heat.
- Scoop the pancakes onto the griddle using a ¼ cup scoop.
- When the tops of the pancakes start to bubble (about 5 minutes) flip them and cook another 3-5 minutes.
- Serve with butter and additional maple syrup.