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Sour Cream–Blueberry Pancakes

Photo: Oxmoor House
Yield 4 servings (serving size: 2 pancakes and 2 tablespoons blueberries)
Adding sour cream to the gluten-free pancake batter makes the pancakes extra moist and tender. Topping the pancakes with blueberries makes them extra tasty.

Ingredients

  • 1 cup light sour cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2.15 ounces gluten-free baking and pancake mix (about 1/2 cup; such as Pamela's)
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 cup blueberries, divided

Nutrition Information

  • calories 229
  • fat 11.6 g
  • satfat 5.7 g
  • monofat 3.7 g
  • polyfat 1.3 g
  • protein 7.7 g
  • carbohydrate 23.1 g
  • fiber 1.5 g
  • cholesterol 139 mg
  • iron 0.8 mg
  • sodium 365 mg
  • calcium 153 mg

How to Make It

  1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk. Weigh or lightly spoon baking mix into a dry measuring cup; level with a knife. Add baking mix and salt to sour cream mixture, stirring just until moistened.

  2. Heat a large nonstick skillet or griddle over medium-high heat. Coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto hot pan; cook 1 minute. Sprinkle each pancake with 1 tablespoon blueberries. Cook 1 minute or until edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned. Repeat procedure with remaining batter. Top pancakes evenly with remaining 1/2 cup blueberries.

Cooking Light Gluten-Free Cookbook