You would hardly know these blueberry pancakes are gluten and dairy free, they are so light and fluffy.
The dry ingredients when layered into a nice jar make a great 'In-a-jar' gift to give to friends and family also.
If you aren't worried about gluten and dairy, simply replace with the same quantities of plain flour and milk.
This will serve 4-5.
1 1/4 cups gluten free plain flour (I use Orgran brand) 1 1/4 cups dairy free milk (soy, almond etc)
1 tbs baking powder 1/4 cup brown sugar 1/4 tsp salt
1 cup dried blueberries (use more or less to your likening)
1 egg, beaten
2 tbs vegetable oil
1. Mix all liquid ingredients together, then add dry ingredients and mix well to combine.
2. Heat a frypan to medium and spray with oil before spooning in 1-2 tbs batter for each pancake (you can of course make them bigger or smaller as you choose).
3. When a pancake starts getting lots of 'bubbles' in the batter, simply flip them, cook for another minute or two, till golden.