Sift your gluten free flour, baking powder, salt and sugar into a mixing bowl.
Pour in your granola and mix thoroughly.
In a separate bowl beat one egg then add your almond milk and melted dairy free spread and mix together.
Add your wet mix to your dry mix and thoroughly whisk.
Heat up a frying pan and add a little oil.
Pour a cup of the pancake mix into the frying pan in a smallish circular shape.
Straight away push down around 5 blueberries into your pancake and allow to cook for a couple of minutes on the first side.
Flip the pancake and cook for another couple of minutes on the other side until cooked.
Repeat with the rest of your mixture until you have a nice stack of pancakes.
Serve with a little granola and fresh blueberries on top. Finish by drizzling as much maple syrup as you like on top!
