Gluten free blueberry muffins with teff

Sift together the flours, baking powder, baking soda and saltIn a medium bowl, whisk the eggs. 

Whisk in the agave syrup and molasses (if using), buttermilk, canola oil and vanilla. 

Quickly whisk in the flour mix. Do not overwork the batter. 

Stir in the cooked oatmeal

Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. 

Brush with butter or oil. 

Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle.

Toss the berries with 1 teaspoon flour in a bowl. 

Place 6 to 7 berries on each pancake (more if using small wild blueberries), gently pressing them down into the batter. 

When bubbles break through the pancakes, flip the pancakes over and cook for another minute, or until they are brown on the other side. 

Serve right away, or allow to cool and wrap individual servings in plastic, then place in a freezer bag and freeze.

Recipe was created by Martha Rose Shulman with the original source located here.