Gluten-Free Blueberry Pancakes

Ingredients

• 1 cup Gluten-Free All-Purpose Flour Blend
• 1/4 cup Almond Flour
• 2 teaspoons Baking Powder
• 2 tablespoons Sugar
• 1/4 teaspoon Salt
• 1 large Egg
• 1 cup Milk (dairy or non-dairy)
• 2 tablespoons Melted Butter or Coconut Oil
• 1 teaspoon Vanilla Extract
• 1 cup Blueberries
• 1 teaspoon Lemon Zest
• 1 tablespoon Coconut Flour
• 1/2 teaspoon Apple Cider Vinegar

Instructions

1. 1

   In a large bowl, whisk together the gluten-free flour blend, almond flour, coconut flour, baking powder, sugar, and salt.

2. 2

   In a separate bowl, whisk together the egg, milk, melted butter or coconut oil, vanilla extract, and apple cider vinegar.

3. 3

   Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

4. 4

   Gently fold in the blueberries and lemon zest.

5. 5

   Heat a lightly oiled griddle or frying pan over medium heat.

6. 6

   Pour 1/4 cup of batter onto the hot griddle for each pancake.

7. 7

   Cook for 2-3 minutes per side, or until golden brown and cooked through.

8. 8

   Serve immediately with your favorite toppings, such as maple syrup, fresh fruit, or whipped cream.