Enchanted Forest Gluten-Free Pancakes

Allergens

Gluten (hidden in gluten-free flour), Egg, Dairy (milk and butter)

Ingredients

• 1 cup gluten
• free all
• purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk (dairy or non
• dairy)
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 2 tablespoons fresh mint leaves, finely chopped
• 1/2 cup fresh blueberries
• Powdered sugar, for dusting (optional)

Instructions

1. In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, and salt. Set aside.
2. In a separate bowl, combine the milk, egg, melted butter, vanilla extract, and chopped mint leaves. Stir until well mixed.
3. Pour the wet ingredients into the dry ingredients and whisk until combined, being careful not to overmix. Gently fold in the blueberries.
4. Heat a non stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
5. Pour 1/4 cup of batter for each pancake onto the heated skillet, and cook until bubbles appear on the surface and the edges are set. Flip and cook until golden brown and cooked through. Repeat with the remaining batter.

Chef’s Insight

Allow the pancake batter to rest for 10 minutes before cooking for fluffier results.

Notes

Pancakes can be kept warm in a 200°F oven while preparing the rest.