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Ingredients
- 1 cup light sour cream
- 1 Tb sugar
- 1 tsp vanilla
- 2 large eggs
- 2.15 oz gluten free baking and pancake mix (about 1/2 cup)
- 1/4 tsp salt
- 1 cup blueberries, divided
Preparation
Step 1
Combine first 4 ingredients in bowl. Add baking mixture, stir until moistened. Cook pancake 1 min, top with 1 Tb blueberries. Flip and cook
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