Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

• 1 small package of fresh blueberries
• 1/2 cup semi-sweet chocolate chips
• Maple syrup
• 4 tbsp butter, melted
• 2 eggs
• 2 tbsp sugar
• 2 ½ cups Bob’s Red Mill all purpose gluten-free flour
• 1/4 tsp Bob’s Red Mill xanthan gum
• 2 tsp gluten-free baking powder
• ½ tsp baking soda
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• 1 pinch salt
• 1/2 tsp vanilla
• 1 cup milk
• 2 tbsp butter / oil for pan

To Prepare:
In a medium bowl, mix the melted butter, eggs, vanilla and sugar.

In separate bowl, whisk flour, xanthan gum, baking powder, baking soda, ginger, cinnamon, cloves, allspice, salt until blended nicely.

Slowly add the dry ingredients to the butter mixture stirring as you go. Add the milk and continue stirring until all lumps have been removed and the mixture is smooth.

On medium heat, melt 1 tbsp of butter on a 12″ skillet and proceed to spoon 1/3 of the pancake mixture onto the hot buttery pan puddle. The pancake batter may need to be smoothed out and flattened into a circle on the pan. You can use the spoon and flatten it by making a circular motion from the inside out. Once flattened, sprinkle blueberries and chocolate chips evenly across the batter. Cook until golden and then flip.

Repeat until you have no more batter. Serve with warm maple syrup and enjoy your food coma!

I wish I could claim this recipe as my own, however I found it on www.bojourgourmet.com here while trying out a few gluten free recipes. There are easily THE BEST cookies I’ve ever made. For a while, I have scoffed at the idea of gluten free foods, but having tried them for a little while, I feel better and actually can probably eat more in a sitting as my body is able to break down what I am eating more efficiently. Let me know how yours turn out! I even tried added bacon to mine for a little saltier flavor.