Gluten Free Cinnamon Blueberry Pancakes
Servings: 
Serves 4
1 ½ cups
milk
1
egg
1 teaspoon
vanilla extract
½ teaspoon
cinnamon
½ teaspoon
sea salt
½ cup
blueberries
  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