Gluten-Free Blueberry Cinnamon Pancakes

Hello Honeyville fans! It's great to be back with you again. My name is Tina Turbin and I am the author for the websites PaleOmazing and Gluten Free Help. I love cooking Paleo and Gluten-Free recipes, and wanted to share one with you that I know you'll love.

These pancakes are a delicious addition to any breakfast and a terrific way to start the day! These Paleo Gluten-Free Blueberry Cinnamon Pancakes can be frozen and easily reheated. Kids love them in their lunch boxes for a mid-day on-the-run-snack.

Reap the protein benefits from the almond flour and the eggs and the additional surprise from the potential health benefits from cinnamon. These are paleo friendly and most certainly gluten-free.

Ingredients:
1 1/2 cups Honeyville Blanched Almond Flour
2 Tbsp Honeyville Tapioca Starch
1/4 tsp Salt
2 tsp Baking Soda
2 Tbsp Cinnamon
4 large Eggs
4 Tbsp Water or Milk of choice
3-4 Tbsp Honey or Maple Syrup
3 Tbsp Butter or non-stick cooking spray
1 tsp Apple Cider Vinegar or White Vinegar
1 cup frozen Blueberries, dusted lightly with some additional Tapioca Starch

Directions:
Mix the almond and tapioca starch, salt, cinnamon and baking soda in a medium-sized bowl.
Mix well.
Add the eggs, sweetener, and liquid into another bowl.
Mix well.
Add dry into wet ingredients.
Combine thoroughly.
Mixture should be pourable and if not, add a touch more liquid (water or milk).
Stir in vinegar.

Gently fold in frozen berries.
Heat skillet with a little butter to coat or non-stick cooking spray.
Spoon the batter into hot skillet, about 2 tablespoons per pancake, or 1 for silver dollar-sized.
Turn heat down and flip over after about 45 seconds.
Serve warm with syrup of your choice and butter.
Warm with butter, maple or blueberry syrup tastes exceptional!
Enjoy!

Tina Turbin
PaleOmazing.com
GlutenFreeHelp.info