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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


  1. In a bowl whisk egg with 1 teaspoon of light agave nectar, vanilla, and milk.
  2. In a separate bowl combine baking and pancake mix cinnamon, and sea salt.
  3. Combine the dry ingredients with the wet ingredients until fully incorporated.
  4. Add blueberries and mix.
  5. In a sauté pan melt 1 teaspoon of coconut oil on medium-low heat.
  6. Add ½ cup of gluten-free pancake mix and cook until golden brown (approximately 2 to 3 min).
  7. Flip the pancake and cook until golden brown (1 to 2 min).
  8. 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


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