Gluten Free Granola Blueberry Pancakes
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.