Gluten-Free Blueberry Pancakes

Ingredient ULF # Portion
Bob's Red Mill Gluten-Free Pancake Mix NM 315234 1 1/2 cups
Chef's Pride Canola Oil 261371 1 Tbsp.
Kemps Select 2% Milk 149625 3/4 cup
Locally Laid Large Egg 215579 1 each
Sno Pac Organic Blueberries, thawed NM 425462 as desired

Combine gluten-free pancake mix, egg, milk and oil. Blend all ingredients in blender or whisk vigorously in bowl until thoroughly mixed. Add desired amount of blueberries to the batter. Let stand and pre-heat nonstick griddle to medium-high temperature.

Makes eight 4-inch pancakes.