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Servings:
Serves 4
1 ½ cups
milk
1
egg
1 teaspoon
1 teaspoon
vanilla extract
½ teaspoon
cinnamon
½ teaspoon
sea salt
½ cup
blueberries
1 teaspoon
2 teaspoons
- 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.
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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
