Short-Stack Blueberry Pancakes

Makes three 5” pancakes

This is a quick and easy way to enjoy an old favorite, but grain-free, of course!  One pouch of our Mixed Berry Muffin Makers is just enough for a satisfying serving of pancakes.

1 single-serving packet Wheat-Free Market Mixed Berry Muffin Maker

  (or 1/3 cup plus 1 tablespoon from bulk pouch)
¼ teaspoon Wheat-Free Market Sweetener (optional)
1 egg
3 tablespoons heavy cream
2 tablespoons butter, melted
Additional butter for pan

Heat large skillet over medium to medium-low heat.

In a medium bowl combine the sweetener, egg, cream and butter. Blend well. Then stir in the Muffin Maker contents until the batter is uniform. The batter will thicken and become more difficult to spread as it sits, so time your preparation such that the batter is ready when the skillet is hot.  (Add a splash of milk or water to thin the batter a bit if necessary.)

Add a pat of butter to the pan and use a three-tablespoon scoop to deposit the the batter onto the skillet. Use the back of the scoop to spread the pancakes out until they are 4-5 inch wide. Cook pancakes over medium heat for 4-5 minutes being sure not to burn them. Flip the pancakes and cook for an additional 2-3 minutes or until the middle is done.

Serve immediately with butter or whipped cream.

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