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Cindy's Gluten Free Pancakes With Spanish Egg White Omelete

Cindy's Homemade Gluten Free Pancakes with a Spanish Egg White Omelet Gluten Free Blueberry Pancakes

Prep
Cook
Serves 8people
Ingredients
1 1/2
cups of Bob's Red Mill Gluten Free Flour Mixture
2 1/4
of baking powder
3
tbsp of baking stevia
2
eggs separated
1
cup of almond milk
1
cup of blueberries
3/4
of sea salt
3
tbsp of melted Smart Balance butter spread
1
side of honey or pure maple syrup
Directions
1.
In a small bowl, beat egg whites; set aside
2.
In a separate bowl, sift together flour, baking powder, stevia, and salt.
3.
Beat egg yolks in a medium mixing bowl: add milk and melted butter.
4.
Stir egg mixture into dry ingredients: mix until batter is smooth and stir in blueberries.
5.
Fold in Beaten egg whites.
6.
Bake on hot greased griddle over medium heat.

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