Ingredients
1 1/2
cups fresh blueberries
1/2
cup pure maple syrup
2
teaspoons cornstarch
1
tablespoon water
1 2/3
cups Gold Medal™ Gluten Free Oat Flour
1
tablespoon sugar
1
teaspoon gluten-free baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1
egg, slightly beaten
1 1/3
cups buttermilk
2
tablespoons butter, melted
3/4
cup chopped, toasted walnuts
2/3
cup fresh blueberries
Preparation
In 2-quart saucepan, heat 1 1/2 cups blueberries and syrup to boiling over medium-high heat. Reduce heat to medium-low; continue to cook 5 to 7 minutes, stirring occasionally, until blueberries have softened. In small bowl, beat cornstarch and water. Add to syrup mixture; continue to cook 1 to 2 minutes, stirring constantly, until thickened. Remove from heat; keep warm.
In medium bowl, mix oat flour, sugar, baking powder, baking soda and salt. Mix in egg, buttermilk and melted butter until smooth. Stir in walnuts.
Brush griddle or nonstick skillet with vegetable oil, or spray with cooking spray. Heat griddle to 350°F, or heat skillet over medium heat.
For each pancake, pour slightly less than 1/3 cup batter onto hot griddle. Scatter a tablespoonful of blueberries onto pancake. Cook 1 to 2 minutes or until edges are dry and bottoms are browned. Turn; cook other side 30 seconds to 1 minute or until cooked through.
Serve pancakes with warm blueberry syrup.
