Gluten Free Cinnamon Blueberry Pancakes

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

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.