Blueberry Heartcakes

• Meat

  • 1 Heart-shaped pancake molds

• Produce

  • 1/4 cup Blueberries, frozen or fresh

• Condiments

  • 1/2 tsp Ener-g egg replacer

• Baking & Spices

  • 1/3 cup All purpose gluten free flour
  • 1/2 tsp Baking powder
  • 1/4 tsp Cinnamon
  • 1/4 tsp Madagascar bourbon vanilla extract, Pure

• Liquids

  • 1/3 cup Water

Found on strengthandsunshine.com

Description

Ingredients

• ⅓ Cup All Purpose Gluten-Free Flour
• ½ Tsp Baking Powder
• ½ Tsp Ener-G Egg Replacer
• ¼ Tsp Cinnamon
• ¼ Tsp Pure Madagascar Bourbon Vanilla Extract
• ⅓ Cup of Water
• ¼ Cup of Frozen or Fresh Blueberries (plus more for topping)
• Heart-Shaped Pancake Molds

Directions

• In a bowl, mix all dry ingredients together, then add the water, vanilla, and blueberries.
• Mix until you have a nice smooth batter and let it sit while you heat up a non-stick pan.
• Heat a greased skillet or non-stick pan over medium heat.
• Grease your heart molds with oil as well (if you dont have one, just make regular pancakes.)
• Place the mold in the center of the pan and then pour in about ⅓ of the batter to the mold.
• Cook until bubbles form on the surface and the edges seem dry, about 2 minutes. Lift the mold off (you may need to push the edges a bit with a knife) and flip with a spatula to cook the other side, about another 2 minutes.
• Repeat for the rest of the batter. Then top with more blueberries and maple syrup if desired!

Nutrition