Gluten Free Blueberry Pancakes

Sometimes the simplest things can make our day great. How about gluten free blueberry pancakes? I am often asked if I have a good, stable recipe for blueberry pancakes, and here it is. Never fails. I hope you enjoy this recipe as much as I do! This recipe is based off a basic one so it can be modified to fit any fruit craze you might have. You could easily replace the blueberries for raspberries, apple slices, peach chunks, or even chocolate chips!

Gluten Free Blueberry Pancakes
1 1/2 cup gluten free all purpose flour
1 tsp salt
2 tsp baking powder
2 Tbs sugar
2 large eggs, lightly beaten
3 Tbs melted butter
1 1/4 cup milk, warmed
1 tsp vanilla
1/2 cup blueberries

1. Mix together dry ingredients in  medium bowl. Mix together wet ingredients in a separate medium bowl. (I used a large glass measuring cup to heat the milk, then just added the remaining wet to the bowl.)
2. Add wet to dry, and mix. The batter will be very lumpy in the beginning...just keep mixing. The finished batter will also be lumpy, put way less than in the beginning. Fold in the blueberries.
3. Heat a griddle or pan with butter, and scoop 1/3 cups of batter for each pancake. Cook on both sides (about 3 minutes each) until golden brown.

Notes: Makes about 10-15 pancakes. If desired, top with butter and maple syrup!

Source: Mommy I'm Hungry