Gluten Free Pancakes

2 In a large bowl, combine the gluten free flour, baking powder, salt, and sugar. Whisk together. Add in the milk, egg and vanilla and whisk until smooth and combined. 
3 Pre-heat a non-stick frying pan or griddle over medium-low heat. Add 2 teaspoons of Danish Creamery Spreadable Butter and spread it around evenly. 
0 Using a 1/4 cup measuring cup, scoop batter onto the pan, giving them room to spread a little. 3-4 should fit in the pan at a time, depending on the size of the pan. 
4 Cook the pancakes for about 3-4 minutes on medium-low heat or until you see bubbles appearing on the top surface and the bottom is a golden brown color. Flip and cook 2-3 more minutes. 
5 Transfer the cooked pancakes to a plate and cover with a towel to keep warm. Repeat steps 3 & 4, adding a little fresh butter each batch until all the pancakes are made. This will make 8 pancakes. 
6 These are best served warm with maple syrup, butter, or fruit topping of choice. Store any leftovers covered in the fridge for up to a week. I like to place a piece of parchment paper between them when storing to prevent sticking together. 
7 To make the blueberry topping, in a small saucepan add the blueberries and maple syrup and cook on medium heat. Stir regularly until blueberries break down and sauce is formed, about 5-7 minutes. Serve warm over the pancakes.