berry fluffy pancakes

Looking for a gluten-free pancake recipe that doesn’t taste gluten-free? These light cakes taste better than the “real” thing.

I've tried quite a few 1:1 gluten-free mixes, but my favorite to make pancakes with is Bob's Red Mill Gluten Free Pancake Mix. There's a recipe written on the back of the package, but I tweaked it a bit to my liking by adding fruit, vanilla extract, and cinnamon. My favorite part about these pancakes is that you don't have to wait for the batter to set; even without having to go through the process of "souring" milk, the pancakes come out perfectly each time!

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Ingredients

• 1 cup Bob's Red Mill Gluten Free Pancake Mix

• 1/4 teaspoon ground cinnamon

• 1/2 teaspoon vanilla extract

• 2 tablespoons melted unsalted butter

• 1 cup non-dairy milk

• 1 egg

• 1/2 cup blueberries

• 1/4 cup dairy-free dark chocolate chips (optional)

Directions

1. Mix dry ingredients together in a medium bowl

2. Whisk in egg, vanilla extract, melted butter, and milk. Stir until ingredients are fully mixed, then toss in blueberries.

3. Heat pan on medium-high heat and coat with extra virgin olive oil. Ladle 1/4 cup of batter onto the pan. (Optional: add some chocolate chips on top of each pancake)

4. Cook for 2 to 3 minutes, or until bubbles have formed and popped. Flip and cook for another 2 to 3 minutes, or until fully cooked.

5. Serve hot and enjoy!