Blueberry Pancakes (Gluten Free and Low Sugar)

A pleasant light pancake sprinkled with a hint of blueberries!

• Ready In: 11 mins
• Serves: 5
• Yields: 30 pancakes

Ingredients

• 1 1⁄2 cups flour
• 3 1⁄2 teaspoons baking powder
• 1  teaspoon salt
• 1  tablespoon white sugar
• 1  cup milk or 1  cup  lactaid milk
• 1  eggs or 1⁄4 cup Egg Beaters egg substitute
• 3  tablespoons butter
• 1  cup blueberries

Directions

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter, mix until smooth.
2. Blend blueberries into liquid and mix 3/4 cup into bowl. Save 1/4 cup blueberry liquid and add to syrup dish if desired.
3. Heat a lightly oiled griddle to 400 degrees F or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.