Gluten Free Cinnamon Blueberry Pancakes

Ingredient:

1 ½ cups

milk

1

egg

1 teaspoon

Agave Nectar, Light & Organic [1]

1 teaspoon

vanilla extract

1 cup

Gluten-Free Baking and Pancake Mix [2]

½ teaspoon

cinnamon

½ teaspoon

sea salt

½ cup

blueberries

1 teaspoon

Virgin Coconut Oil in Glass Jar, Organic [3]

2 teaspoons

Maple Syrup, Organic Grade A Amber Color [4]

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.

Servings:

Serves 4

Calories:

240

Total Fat:

4 g

Saturated Fat:

2 g

Trans Fat:

0 g

Cholesterol:

60 mg

Sodium:

650 mg

Total Carbohydrate:

42 g

Dietary Fiber:

1 g

Sugars:

10 g

Protein:

7 g

Diet:

Corn Free [5]

Made w/o Gluten [6]

Soy Free [7]

Vegan / Vegetarian [8]

Iron:

1 mg

Calcium:

208 mg

Serving Size:

2 Pancakes