Gluten Free Blueberry Pancakes

I turned my kitchen into a food chemistry lab this morning,  in search of a recipe for gluten-free pancakes that are worth making again.  Sometimes it seems more like a battle than a search.

Victory! These turned out thick and hearty, not light and fluffy, but a good texture nonetheless for GF pancakes.

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In large mixing bowl, whisk together:

2 C Red Mill oat flour
1/2 c Red Mill arrowroot flour
1/4 t.    xanthum gum
2 t. baking powder
1/2 t.   baking soda
pinch of salt

In separate , medium bowl, beat:

2 eggs
1 1/2  C milk plus 1 T lemon juice
4 T softened butter (I actually only had Blue Bonnet spread on hand, so used it)
1/2 t.   vanilla
2 T sugar

Do NOT mix blueberries into batter!

1 1/2 C frozen blueberries, thawed 90 seconds in microwwave
1 t sugar sprinkled over berries

Slowly add flour mixture into egg mixture, till just mixed.   
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Spoon batter onto medium-high hot skillet.

Add berries by the spoonful to the top of the pancake and cook about 2.5 minutes. Flip and then cook 1.5 minutes more or until golden brown.

Serve with real maple syrup. Bon appetit!