Gluten-Free Blueberry Pancakes

It is a tradition at our house to make pancakes on Sunday mornings before heading out to the Temescal farmers market.  It is a family affair.  I make up the mix and Kevin usually handles the production on the griddle.  Over the years I have tried to perfect my gluten-free pancake recipe so that they are fluffy (pretty much never gonna happen the way wheat based pancakes are), fairly healthy, and yummy enough that Charlotte would eat them.  This is the tried-and-true recipe that I came up with.  We usually add blueberries, but a couple of smashed up bananas or handfuls of chocolate chips are pretty fantastic too.  If you want to make this vegan, just replace eggs with your preferred egg replacement.

Serves 4-6

Ingredients:
1 Cup Gluten-Free Baking Mix (my favorite is Pamela's)
1/2 Cup Buckwheat Flour
1/2 Cup Coconut Flour
1/2 Cup Flax
2 eggs
2 1/2 Cups Water
1 T Coconut Oil (plus more for spreading on griddle pan)
1 1/2 Cups Blueberries (fresh or frozen, defrosted and drained)

Add all dry ingredients, add eggs, oil, and water and mix until there are no visible, fold in blueberries. The batter should not be too thick or think - add more water if necessary. Meanwhile, heat up griddle on the stove and grease with coconut oil.  Use a soup ladle to pour pancake batter onto griddle.  Flip when bubbles are present and remove from griddle when both sides are slightly browned.  Continue making pancakes until batter is gone.  Serve immediately with your favorite topping.  We like ground almond flour and maple syrup.  These can also be reheated the next day or throughout the week - I usually toast them up as they can get a little soggy in the refrigerator.  Enjoy!