Gluten-Free Blueberry Pancakes

In honor of Father's Day, I decided to pay homage to my favorite childhood meal that my Daddy used to cook... pancakes.  These pancakes are gluten free AND have protein!

Ingredients

• 1 c of Bob's Red Mill Gluten Free Flour
• 1/4 c ground flax meal
• 1 scoop protein powder (optional - if you decide to omit, simply add more flour)
• 2 tsp baking powder
• 1 egg
• 3/4 c almond milk (if you like thinner pancakes, add more)
• 1/2 tsp kosher salt
• 1 tbsp brown sugar
• 1 cup blueberries

Directions

1. In a large bowl, combine flour, flax meal, baking powder.  Set aside
2. In another small bowl, mix together the egg, almond milk, salt and brown sugar. Add to the dry ingredients, then fold the berries into the mixture.
3. Heat a large skillet over medium heat.  If it's not a non-stick pan, be sure to spray with cooking spray.
4. Drop batter as desired to the pan and heat approximately 1-2 minutes per side (until bubbles appear and golden brown).  The recipe makes approximately twelve 4 inch pancakes.