Yesterday morning I woke up with a craving for blueberry pancakes. Pancakes are one of the easiest gluten-free breads to make and are simple to whip up for a quick treat.

These can be made with fresh blueberries, but personally I enjoy cooking with frozen instead. I find them to be juicy and delicate, two things crucial as the pancakes cook in a matter of minutes.

Melt in Your Mouth Gluten-Free Blueberry Pancakes

This recipe is gluten, dairy, egg and soy free.

1 cup gluten-free flour blend
1/2 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon cinnamon
3/4 cup rice milk
1 teaspoon gluten-free vanilla flavoring
1/3 cup unsweetened applesauce
2 tablespoons sugar
2 tablespoons oil
1/2 cup frozen blueberries
Nonstick spray or extra oil for griddle

Mix dry ingredients in large mixing bowl. In a separate bowl, combine 2 tablespoons oil, rice milk, applesauce, and vanilla. Pour mixture into dry ingredients and blend until thoroughly combined. Gently stir in blueberries.

Heat electric griddle or stovetop griddle pan. If the pan is not nonstick, prepare it by spraying the pan with spray or wipe it with an oiled paper towel.

Pour between 1/8-to-1/4 cup of batter onto hot griddle. When bottom side turns brown, flip pancake with a spatula.

Recipe makes about 8 medium sized pancakes.

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