Father's Day Pancakes

Pancakes- blueberry, chocolate chip, bacon, plain. How do you like them? This recipe from Bob's Red Mill makes enough you can have some for every taste. (We made lots more than 8 pancakes with a 1/4 cup measure.) I just scoop about a cup at a time into a small bowl, stir in my mix-ins and make pancakes for all my picky eaters.

Wheat Free & Gluten Free Pancakes
Contributed by Bob's Red Mill Natural Foods

Ingredients 1-1/2 cups Wheat Free Biscuit & Baking Mix 1 Egg 2 Tb Sugar 1/4 cup Vegetable Oil 2 cups Water (scant)
Directions
Place wheat free biscuit mix into a medium size mixing bowl. Combine in another bowl the egg, sugar, vegetable oil and water, blend well. Pour liquid into wheat free biscuit mix and whisk until just mixed. Option: fold in fresh, frozen or drained canned blueberries (or other extras as desired). Spoon onto 375� griddle, as pancake rise and bubbles appear flip over; grill till lightly golden brown. Enjoy! Makes 8 pancakes. NUTRITIONAL INFORMATION Servings Size: 1 Pancake Calories 180, Calories from Fat 80, Total Fat 8g, Saturated Fat 1.5g, Cholesterol 25mg, Sodium 260mg, Total Carbohydrate 22g, Dietary Fiber 2g, Sugars 5g and Protein 4g.