Top these gluten free pancakes with butter and pure maple syrup.
cup Bisquick™ Gluten Free mix
tablespoons vegetable oil
cup sour cream
cup fresh blueberries
Butter, if desired
In large bowl, stir Bisquick mix, milk, oil and egg until well blended. Stir in sour cream; gently fold in blueberries.
Heat griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
For each pancake, pour 1/4 cupfuls of batter onto hot griddle. Cook pancakes until dry around edges. Turn and cook other side until golden brown. Serve with butter.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Don’t have any fresh blueberries? Frozen can be substituted, but do not thaw the blueberries.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.