Vegan and Gluten-Free Blueberry Pancakes

Ingredients

  • 2 c. Cherrybrook gluten-free pancake mix
  • 1.5 c. vanilla almond milk
  • 1/2 c. fresh or frozen blueberries
  • 1/2 c. sliced banana

    Preparation Instructions

    1. Combine all ingredients in a blender and blend until smooth.
    2. Heat nonstick pan or griddle over med-low heat. Coat surface with cooking spray or vegetable oil.
    3. Pour batter by 1/4 cupfuls onto pan and cook until undersides are golden brown. Pancakes are ready to flip when they appear dry around the edges.
    4. Flip pancakes and cook for 2 more minutes or until cooked through.
    Recipe by Native Sun Executive Chef Eric Haney

    Recipe by Native Sun Executive Chef Eric Haney

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    Dan Nehring