Blueberry Pancakes (Gluten Free and Low Sugar)

1. 1

   In a large bowl, sift together the flour, baking powder, salt and sugar.

2. 2

   Make a well in the center and pour in the milk, egg and melted butter, mix until smooth.

3. 3

   Blend blueberries into liquid and mix 3/4 cup into bowl.

4. 4

   Save 1/4 cup blueberry liquid and add to syrup dish if desired.

5. 5

   Heat a lightly oiled griddle to 400 degrees F or frying pan over medium high heat.

6. 6

   Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

7. 7

   Brown on both sides and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.