Created by the NOW® Culinary Innovation Team
1 cup milk
1 tsp. NOW Real Food® Organic Light Agave Nectar
1 tsp. NOW Real Food® Organic Vanilla Extract
1 ½ cups Living Now® White Rice Flour
1 tsp. baking powder
½ tsp. cinnamon
½ tsp. sea salt
½ cup blueberries
1 tsp. NOW Real Food® Organic Virgin Coconut Oil
2 tsp. NOW Real Food® Grade A Maple Syrup
- In a bowl whisk egg with 1 tsp. of light agave nectar, vanilla, and milk.
- In a separate bowl combine white rice flour, baking powder, cinnamon, and sea salt.
- Combine the dry ingredients (except blueberries) with the wet ingredients until fully incorporated.
- Add blueberries and mix.
- In a sauté pan melt 1 tsp. of coconut oil on medium-low heat.
- Add ½ cup of gluten-free pancake mix and cook until golden brown (approximately 2 to3 min).
- Flip the pancake and cook until golden brown (1 to 2 min).
- Serve with NOW Real Food® Grade A Maple Syrup.