Fluffiest Gluten-Free Blueberry Pancakes

Is your family gluten-free, or have you been wanting to experiment with alternative flours? This recipe combines GF flour with buckwheat, quinoa and almond flours for the fluffy pancakes we all love. Add in sweet and juicy blueberries and they're the pancakes of your dreams.

1 cup Gluten-free flour
1/2 cup Buckwheat flour
1/4 cup Quinoa flour
1/4 cup Almond flour
2 teaspoons Baking powder
1/4 teaspoon Salt
1/4 teaspoon Cinnamon
1 tablespoon Sugar
2 tablespoons Melted butter
1 Egg
2 cups Milk
1/2 cup Fresh blueberries (or frozen, thawed)
1/2 cup Chopped walnuts, optional

Whisk together the flours, baking powder, salt, and cinnamon in a large bowl.

In a separate bowl, combine the milk and the egg and add it to the dry ingredients. Once combined, stir in the melted butter (and walnuts, if desired).

Heat a large non-stick skillet over medium heat and scoop ¼ cup of pancake batter into the pan to make a small pancake. Add in the blueberries on top of the batter and continue with the remaining mix.

Once the pancakes start to bubble, flip them. Cook for an additional 2 minutes and serve with maple syrup.