Blueberry Gluten Free Pancakes

In a bowl mix dry ingredients. Add almond milk and blend well. Add egg & vanilla and fold into batter. Add applesauce and continue to mix by hand. The batter should be pretty liquid and not too dense. Add the berries and gently fold them into the batter. Heat a skillet over medium to medium high heat. Scoop out 1/4 cup -1/2 cup of batter and pour into the skillet (you can grease the pan if you want but I had no sticking), spread around to desired thickness. I made mine with about a 1/2 cup of batter because I am a runner damnit and some little pancake is not going to do anything for me! I let it cook, watching it like a hawk for about 1.5 minutes, until the edges were starting to look cooked but the middle was still pretty liquidy. Flip and continue cooking until cooked through. When the bottom was as crisp and toasty brown as the top is when I figured I was good to take it off and I was right. These were absolutely delicious. I served mine up with a banana, pear, chopped pecans and some grade A Maple Syrup. My body has definitely been on a grain bent lately (kinda like my potato and brussel sprouts) and so I have been obliging as much as I can. As a GF special needs eater, this is more difficult for me than most and being a runner who needs a nice hefty portion of food in the mornings this is even more difficult, so these pancakes filled the bill nicely. Not to sweet, not to heavy, good and good for you.