Gluten Free Cinnamon Blueberry Pancakes

Servings: Serves 4

1 ½ cups milk

1 egg

1 teaspoon Agave Nectar, Light & Organic

1 teaspoon vanilla extract

1 cup Gluten-Free Baking and Pancake Mix

½ teaspoon cinnamon

½ teaspoon sea salt

½ cup blueberries

1 teaspoon Virgin Coconut Oil in Glass Jar, Organic

2 teaspoons Maple Syrup, Organic Grade A Amber Color

In a bowl whisk egg with 1 teaspoon of light agave nectar, vanilla, and milk.
In a separate bowl combine baking and pancake mix cinnamon, and sea salt.
Combine the dry ingredients with the wet ingredients until fully incorporated.
Add blueberries and mix.
In a sauté pan melt 1 teaspoon of coconut oil on medium-low heat.
Add ½ cup of gluten-free pancake mix and cook until golden brown (approximately 2 to 3 min).
Flip the pancake and cook until golden brown (1 to 2 min).
Serve with NOW Real Food® Grade A Maple Syrup.

Serving Size: 2 Pancakes

Calories: 240

Total Fat: 4 g

Saturated Fat: 2 g

Protein: 7 g

Total Carbohydrate: 42 g

Dietary Fiber: 1 g

Cholesterol: 60 mg

Iron: 1 mg

Sodium: 650 mg

Calcium: 208 mg