Gluten-Free Blueberry Cornmeal Pancakes

Name: Gluten-Free Blueberry Cornmeal Pancakes Recipe
Yield: 13
Ingredients: 1 cup Yellow Cornmeal; 2.5 cup Bob's Red Mill Gluten Free Baking Flour (1 to 1 ratio of reg flour) (by TRICIARICE); 2 cup Organic Valley - Organic Whole Milk; 1 large Egg fresh whole raw; 4.5 tsp Baking Powder; 4 tsp Granulated Sugar; 1 pat (1 sq 1/3 high) Butter unsalted; 1 serving Blueberries Dried Kirkland/Costco

Number of Servings: 13

Ingredients

1 cup Yellow Cornmeal 2.5 cup Bob's Red Mill Gluten Free Baking Flour (1 to 1 ratio of reg flour) (by TRICIARICE) 2 cup Organic Valley - Organic Whole Milk 1 large Egg, fresh, whole, raw 4.5 tsp Baking Powder 4 tsp Granulated Sugar 1 pat (1" sq, 1/3" high) Butter, unsalted 1 serving Blueberries Dried Kirkland/Costco

Directions

Mix all dry ingredients. Add wet ingredients. Mix again. Put on griddle.

Serving Size:�1 pancake (Makes 13 pancakes, ~3-4" diameter)

Servings Per Recipe: 13

Nutritional Info Amount Per Serving

Calories: 181.1
Total Fat: 2.2 g
Cholesterol: 19.8 mg
Sodium: 204.5 mg
Total Carbs: 36.3 g
Dietary Fiber: 1.6 g
Protein: 4.1 g

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