1/2 teaspoon Xanthan Gum, (2g) - omit if your flour blend already contains it
4 teaspoons Baking Powder, (15g)
1 teaspoon Fine Sea Salt, (5g)
2 large Eggs, room temperature
1 1/2 cups Milk, (regular or unsweetened coconut milk)
1/4 cup Avocado Oil
2 tablespoons Pure Maple Syrup
1 teaspoon Pure Vanilla Extract
3/4 cup Fresh Blueberries, (108g)
In a medium bowl, whisk together the gluten free flour, xanthan gum, baking powder, and salt. Set aside.
In a large bowl, whisk together the eggs, milk, oil, maple syrup, and vanilla extract.
Add the dry ingredients to the wet ingredients and stir until completely combined.
Let the batter sit 5-10 minutes. NOTE: Pancake batter will be thick and will puff up as it sits.
Heat a griddle on medium-low heat. When the griddle is hot, scoop the batter onto the griddle, about 3 tablespoons-1/4 cup at a time. Use your spoon or scoop to form the round pancakes. Cook in butter (optional) or use cooking spray for dairy free. Or, if your griddle is non-stick, you can cook them dry.
Add 1 tablespoon (about 8 blueberries) to the top of each pancakes and lightly press them into the pancake.
Cook on the first side and then flip when little bubbles start to appear on the top of the pancakes. Cook until the other side is browned and cooked through. Repeat cooking process with the remaining batter/pancakes and blueberries.
Serve with butter, maple syrup, and extra fresh blueberries.