Step 1

Crack egg in large mixing bowl, whisk wellAdd about 1/4 cup of the milk and whisk together

Step 2

Begin incorporating gluten-free Bisquick a little at a time, alternating with milk until all the Bisquick is incorporated

Step 3

Add additional milk to desired consistency

Step 4

Add vanilla and stir together

Step 5

Fold in blueberries

Step 6

Place large skillet on medium heat and add about a teaspoon of oil

Step 7

When oil is hot, ladle batter onto griddle, about 1/4 cup per pancake

Step 8

Cook until crispy edges and flip

Step 9

Serve with low-FODMAP vegan spread or butter and pure maple syrup