Blueberry pancake happiness!

I've always been a fan of Bob's Red Mill products, but only yesterday ran across their Gluten-Free pancake mix and got very excited. Just last week we drove by an IHOP and I sadly mentioned out loud that I hadn't had a blueberry pancake in years. They used to be my favorite as a kid, especially with the blueberry syrup (I believe an outrageously purple tongue is the right of every American kid).

Anyhow, the mix couldn't be easier to use: just add milk of choice (mine was almond milk) and a little cooking oil. This pancake mix is based on potato starch, sorghum flour, tapioca flour and corn flour -- and since most commercially-prepared gluten-free items are usually made with rice or flax, these alternative flours worked perfectly within my food allergy restrictions. I added in some fat blueberries, adjusted to add a little more milk than the recipe, and ended up with light fluffy, blueberry pancakes. Hooray! A little maple syrup, few strips of crisp bacon, a cup of coffee, and a strawberry-mango smoothie made for a perfect Sunday brunch. Ahh. Purple tongue, here I come!

CORRECTION: I'm sorry, this is NOT egg-free, you need to add one according to the instructions, but of course can try an egg substitute here. Just changed the tag.