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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
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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

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