Gluten Free Blueberry Pancakes

1

In a medium mixing bowl combine almond milk, yogurt, eggs, vegetable oil. Whisk.

2

Add 1 to 1 Gluten Free Baking Flour, granulated sugar, baking powder, baking soda and salt. Whisk.

3

Fold in blueberries. I used frozen.

4

Once a lighlty greased non stick skillet is heated, scoop about 3 tbsp of batter out for each pancake.

5

Flip pancakes once batter starts to bubble. About 5 minutes per side.

6

Stack them up and you can even keep first batch warm in oven.

7

Serve up Blueberry Pancakes with some delicious maple syrup.

8

Enjoy!