Ingredients:
1 1/3 cups organic gluten-free Buckwheat Flax Pancake and Baking Mix from The Pure Pantry
1 1/2 cups milk of choice (almond, rice, coconut or regular milk)
1 egg (or replace with egg replacer: 1 t. chia seeds mixed with 2 tablespoons hot water, let sit 5 minutes, whisk to combine)
1 tablespoon vegetable oil
1/2 cup fresh or defrosted and drained frozen blueberries

Instructions:
Preheat griddle to 350 degrees. Lightly grease with vegetable oil. Pour pancake mix into large bowl. Whisk in milk of choice, egg and oil until well blended. Using 1/3 cup dry measuring up or ladle, pour pancake mix onto griddle. Drop 5-6 blueberries onto each pancake. Cook for 2 minutes or until bubbles begin to pop. Gently flip pancakes and cook an additional 1-2 minutes. Serve with a dollop of your favorite vanilla yogurt or drizzle with raw agave nectar and sprinkle with additional blueberries.