Gluten-Free Blueberry Sour Cream Pancakes

Prep

20

min
Total

20

min
Servings

4

Top these gluten free pancakes with butter and pure maple syrup.

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

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.

Recipe Tips

tip 1

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
tip 2

Don’t have any fresh blueberries? Frozen can be substituted, but do not thaw the blueberries.

Nutrition

270 Calories, 13g Total Fat, 5g Protein, 34g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size:

1 serving

Calories: 270

Calories from Fat: 110

Total Fat: 13g; 19%

Saturated Fat: 4g; 20%

Trans Fat: 0g

Cholesterol: 65mg; 22%

Sodium: 390mg; 16%

Potassium: 180mg; 5%

Total Carbohydrate: 34g; 11%

Dietary Fiber: 1g; 7%

Sugars: 9g

Protein: 5g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 4%; 4%

Calcium: 15%; 15%

Iron: 0%; 0%

Exchanges:

1 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.