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Blueberry Pancakes
Ingredients
- 1 large egg
- 1 cup buttermilk
- 3 tablespoon canola oil
- 1 cup gluten free flour
- 1/2 teaspoon salt
- 1/2 teaspoon (rounded) of baking soda
- 1/8-1/4 cup of water
- ~30 blueberries
Directions
- 1) Combine and lightly whisk egg, buttermilk, and canola oil in a bowl.
- 2) Measure 1 cup flour, adding in salt and baking soda.
- 3) Grease pan and place over heat.
- 4) Gradually add and store flour mixture into wet ingredients, adding the portion with salt and baking soda first.
- 5) When mixture is full stirred but still lumpy, add 1/8-1/4 cup of water to reach desired consistency.
- 6) Check to ensure pan has reached correct temperature, then pour 1/3 cup of batter onto pan for each pancake.
- 7) Add ~5 blueberries to each pancake
- 8) Flip pancakes when bubbling, then serve with blueberry compote.
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