Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

Our Privacy Policy has recently been updated. Click HERE to review the updated privacy policy.

FR
MENU
  • Save
    0
  • Print
    0
  • Twitter
    0
  • Pinterest
    0
  • Facebook
    0
  • Email
    0
  • More
  • Email
    0

Gluten-Free Blueberry Sour Cream Pancakes

gluten-free blueberry sour cream pancakes Entree
Gluten-Free Blueberry Sour Cream Pancakes
  • Prep 20 min
  • Total 20 min
  • Servings 4
  • Pinterest
    0
  • Print
    0
  • Save
    0
  • Email
    0

Top these gluten free pancakes with butter and pure maple syrup. ...MORE + LESS -

Ingredients

1 cup Bisquick™ Gluten Free mix
1 cup milk
2 tablespoons vegetable oil
1 egg
1/4 cup sour cream
1 cup fresh blueberries
Butter, if desired

Steps

Hide Images
  • 1
    In large bowl, stir Bisquick™ mix, milk, oil and egg until well blended. Stir in sour cream; gently fold in blueberries.
  • 2
    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).
  • 3
    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.

Expert Tips

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Substitution Don’t have any fresh blueberries? Frozen can be substituted, but do not thaw the blueberries.

Nutrition Information

Nutrition Facts

Serving Size: 4
Calories
270
% Daily Value
Total Fat
13
Saturated Fat
4
Trans Fat
0
Cholesterol
65
Sodium
390
Dietary Fiber
1
Sugars
9
Protein
5
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment