Quick blueberry pancakes

I'm not going to lie to you, when I don't have time to mix up a great flour blend for pancakes, I resort to Aunt Jemima.  Thankfully she has a Whole Wheat pancake mix, and that's what I've used here.  There is a great gluten free pancake mix offered at walmart, unfortunately, I can't remember what brand it is.  This only takes about 10 minutes.  Hope you enjoy them as much as we did ♥

(GF) To make these gluten free, use a GF pancake mix.

Ingredients:

1 Cup Aunt Jemima Whole Wheat blend pancake mix

1 Cup Almond, soy, or rice milk

1 Tbs. Olive oil (or your favorite oil)

1 Tbs. Corn starch

1 handful of fresh or frozen blueberries (don't thaw them or they'll get mushy)

Directions:

In a medium sized mixing bowl mix your dry ingredients 

Then add your wet and mix thoroughly

You want your batter to be thick as opposed to runny

You can always add flour if you make it too runny

Add blueberries right before you start cooking, and mix quickly

don't mix too much, or your mix will turn blue

In a med to large frying pan, spray 3 spots

Turn your eye on medium high

Spoon 2 Tbs. of batter onto your oiled spots

You should now have 3 pancakes cooking

DO NOT PRESS THE PANCAKES with your spatula, RESIST

This makes them flat, you want them big and puffy

Watch them closely so they don't burn, it takes about 2 minutes on my stove

When they're golden, and won't fall apart, flip with the spatula, the other side only takes about 1 minute too cook

If your pancakes look dark, but you still see some doughy parts, turn your heat down, and let them cook slower.

*Serves nicely with fruit and or grits.  Top with pure maple syrup, agave nectar, or applesauce to lower the caloric value