About the recipe: This recipe can be made dairy free by using almond milk and dairy free butter as substitutes. I recommend using Open Nature Gluten Free Flour Blend or Pillsbury Gluten Free Flour Blend as their taste seems to work the best with this one. Whatever blend you use, just be sure there is xanthan gum in it.
1 1/2 cups gluten free flour blend (see note above)
3 1/2 teaspoons baking powder
1/8 teaspoon salt
3 tablespoons sugar
3 tablespoons butter, melted
2 cups milk
1 teaspoon vanilla
1 cup fresh blueberries
Extra butter to spread on top
In a large bowl sift together dry ingredients. In a small bowl whisk together the butter and egg. Stir in milk and vanilla. Pour wet ingredients into the flour blend and mix until few to no lumps remain. Gently fold in blueberries.
Heat a medium-sized frying pan over medium heat (if not using non-stick grease the frying pan). Scoop batter onto the heated frying, about ¼ cup at a time. Try to grab an even number of berries with each scoop and make sure they are evenly dispersed throughout the pancake. Flip once bottom side is set and lightly golden. Remove from heat once both sides are fully set and lightly golden. Butter the tops while they are still hot.