Gluten-free blueberry pancakes recipe

Apparently pancakes have become an official birthday food.  After going four years without making pancakes (as far as I can remember), I whipped up some teff pancakes for Dad's birthday in August.  They were amazing.  Even my parents, who aren't normally pancake lovers, raved over them.  So when I wanted to make myself breakfast for my birthday yesterday, pancakes popped back into my head.  It was tempting to make the teff ones again, but I also wanted to try something new.

I decided to try a recipe with yogurt, and was very happy with the way that they turned out.  These were lighter than the teff version and more similar to "classic pancakes."  I don't know that they were better, though (please don't make me choose!).  I'm not sure why I don't make pancakes more often because they really don't take any time at all.  Anybody have a birthday coming up that I need to celebrate?


Gluten-free blueberry pancakes (adapted from Kath Eats Real Food)
(Printable version)

1 egg, beaten
1 cup yogurt
1/3 cup milk
1/2 Tbsp honey
2 tsp olive oil
1 tsp vanilla
1 cup gluten-free baking mix
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup fresh or frozen blueberries

Combine egg, yogurt, milk, honey, oil, and vanilla in a small bowl.  In a separate bowl, combine baking mix, baking powder, baking soda, and salt.  Stir the liquid mixture into the dry ingredients and stir just until combined.  Heat a small amount of butter or oil in a large skillet over medium heat and add 1/4 cup batter to the pan for each pancake (I fit 3 into the skillet at a time).  Spread the batter out with the back of a spoon if necessary, and sprinkle with blueberries.  Cook each pancake until lots of bubbles start rising to the top, and then flip it over and cook until it's nicely browned on the bottom.  Continue with remaining batter.  Makes 9 medium pancakes (serves 3).