Gluten Free Blueberry & Walnut Pancakes

By Elizabeth Minett

Ingredients:

For the pancakes:

• 1 ½ cups Pamela’s Gluten Free Flour
• ¾ cups water
• 1 egg
• 1 Tblsp canola oil (any oil will due)
• A handful of chopped walnuts

For the blueberry topping: 

• 1 pint blueberries
• 2 Tblsp brown sugar
• 4 Tblsp water
• ½ cup chopped walnuts for sprinkling
• maple syrup (optional) 

Directions

1. Place blueberries in a medium saucepan (pot), with water and sugar. Heat on medium until they start to simmer. Turn the heat to low and continue to simmer while preparing the pancakes.
2. In a large bowl, combine the flour, water, and egg. Whisk together until smooth. Add the oil and whisk until well combined.
3. Add the walnuts and stir to combine.
4. Place a large frying pan on medium­high heat. When the pan starts to get hot, add about a tablespoon of butter, and a tablespoon of oil to the pan. Swirl around to coat.