Blueberry Sourdough Pancakes

These Blueberry Sourdough Pancakes combine the tangy flavor of sourdough starter with fresh blueberries, creating a delightful breakfast treat. The addition of Greek yogurt adds a creamy texture and extra protein, while olive oil keeps them moist. Perfect for a gluten-free morning, these pancakes are both satisfying and delicious.

Ingredients:

• 1 cup gluten-free pancake mix
• 1 tablespoon sourdough starter
• 1 large egg
• 1 cup fresh blueberries
• 1 tablespoon olive oil
• 1 tablespoon Greek yogurt
• 1/2 cup milk (or dairy-free alternative, if desired)
• 1 teaspoon vanilla extract
• 1 tablespoon honey or maple syrup (optional, for sweetness)

Instructions:

1. In a mixing bowl, combine the gluten-free pancake mix, sourdough starter, egg, olive oil, Greek yogurt, and milk. Mix until just combined.
2. Fold in the fresh blueberries and vanilla extract, being careful not to overmix.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with olive oil or cooking spray.
4. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
5. Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.
6. Serve warm with additional blueberries and a drizzle of honey or maple syrup, if desired.