Ingredients:
- !for the pancakes:
- 1 cup vanilla yogurt (low-fat)*
- 1 egg
- 1 tablespoon agave nectar or sweetener of choice
- ⅓ cup gluten-free all purpose flour
- ⅓ cup corn flour
- ⅓ cup brown rice flour
- ¼ teaspoon baking soda
- Dash salt
- !for the topping
- 1 pint blueberries
- 2 tablespoons water
- 1 tablespoon agave, honey or brown sugar (optional) or to taste
Instructions:
- Heat all ingredients in a small saucepan just below medium heat.
- Juices will begin seeping from the blueberries. Allow them to cook until the mixture is gently bubbling and blueberries appear puffy and soft, about 10 minutes.
- Add the sweetener, stir, and set aside.
- Mix the wet ingredients together in a mixing bowl then add the dry ingredients and mix well to combine.
- Heat a skillet to medium-high heat and add enough oil/butter to coat the bottom of the pan.
- Measure out a scant ¼ cup of pancake batter and pour on skillet. Cook until the sides begin to firm up, a few minutes.
- Flip the pancake to the other side and cook another few minutes until cooked all the way through.
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