Ingredients
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1 cup gluten-free baking mix
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1 tsp baking powder
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1/2 tsp baking soda
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2 tbsp granulated sugar
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1/4 tsp salt
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2 eggs, separated
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2/3 cup buttermilk
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2 tbsp (1/4 stick) butter, melted and cooled
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1 cup fresh blueberries, plus additional, to serve
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1/2 cup honey or maple syrup
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1 cup sliced bananas, to serve
Steps
1
Combine the dry ingredients in a large mixing bowl.
2
In a small bowl, whisk together the egg yolks and buttermilk and then add to dry ingredients along with the butter, stirring until smooth.
3
Using a hand mixer, beat the egg whites until stiff. Gently fold the egg whites into the batter.
4
Place a large skillet over medium low heat and spray with cooking spray. Drop ¼-cup spoonfuls of pancake mixture into the pan, sprinkle each with blueberries. Flip when bubbles appear on the surface.
5
Serve immediately with additional berries or sliced bananas and maple syrup or honey.
