Here's my answer to not standing in front of the stove making pancakes in small batches. I didn't start out to replace the gluten-free pancake breakfast, but that's what I did. Serendipity!
I actually invented this recipe when I came across a thing called blueberry pudding cake, which involved a lot of ingredients and pouring boiling water over everything before putting it in the oven for an hour. No no no. Too much stuff. Too long. This is similar but took no time and is pretty awesome. In the end, I'm still sort of intrigued by the blueberry pudding cake idea (stay tuned!), but this is definitely remaining in the repertoire.
3/4 cup Pamela's Gluten-free Baking and Pancake mix
1/3 cup almond milk
2 tablespoons honey
1 cup frozen blueberries
Maple syrup to taste (optional)
Preheat the oven to 350.
Combine all the ingredients except the blueberries. Mix well.
Spray a glass pie pan with non-stick cooking spray (I actually forgot to do this and it came out pretty well anyway.) Place the blueberries in the bottom of the pan (mine worked out to be a single layer thick.)
Pour the pancake mixture over the blueberries.
Bake for 25 minutes or until the top is light brown and looks like a big pancake.
Let cool for a couple of minutes, but not too long! Dish it out, add a little maple syrup if you like, and wish you had some whipped cream to top it with.