Gluten Free* Blueberry Pecan Pancakes
- No-Stick Cooking Spray
- 1 large egg
- 2/3 cup milk
- 1 package Martha White® Gluten Free Blueberry Flavored Muffin Mix
- 1/3 cup chopped pecans
- Whipped cream, fresh blueberries and pecan pieces
- COAT griddle or large non-stick skillet with no-stick cooking spray. Heat to medium heat (350ºF). Beat egg in medium bowl. Add milk, muffin mix and pecans. Stir just until large lumps disappear (batter will be slightly lumpy). Let stand 3 minutes. For thinner pancakes, add additional milk.
- STIR batter. Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn; cook 1 to 2 minutes or until golden brown. Garnish with whipped cream, blueberries and pecan pieces.