Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Gluten-Free Lemon-Blueberry Pancakes Recipe
    Lost? Site Map

    Gluten-Free Lemon-Blueberry Pancakes

    Gluten-Free Lemon-Blueberry Pancakes. Photo by What's Cooking?

    1/1 Photo of Gluten-Free Lemon-Blueberry Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    What's Cooking?'s Note:

    These are my favorite pancakes. I used Meyer lemons from my uncle's tree to prepare these - If you have access to this sweet, juicy variety I recommend using them. If not, a regular lemon will certainly do. I prefer them with real eggs and rice milk, but you can use egg replacer and any type of milk replacement. Try raspberry jam on them instead of syrup... it works wonderfully with the flavor and texture of the pancakes. If you use a pancake mix besides Pamela's, be sure to use the right ration of liquid that it calls for.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    pancakes

    Units: US | Metric

    Directions:

    1. 1
      Preheat a lightly oiled griddle over medium heat. Mix all of the ingredients together thoroughly until they are smooth with no olumps.
    2. 2
      Fold blueberries in gently.
    3. 3
      Pour approximately 1/4 cup of the batter onto the griddle at a time. Cook until golden brown on one side, then flip and cook the second side.
    4. 4
      Serve hot with butter, real maple syrup and/or raspberry preserves. Leftover pancakes should be cooled, then stored in ziploc bags in the freezer or refrigerator. They can be reheated in a toaster oven or on a griddle, or microwaved for about 1 minute.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Gluten-Free Lemon-Blueberry Pancakes

    Serving Size: 1 (595 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 56.2
     
    Calories from Fat 38
    67%
    Total Fat 4.2 g
    6%
    Saturated Fat 1.2 g
    6%
    Cholesterol 39.5 mg
    13%
    Sodium 26.7 mg
    1%
    Total Carbohydrate 2.5 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.7 g
    2%
    Protein 2.1 g
    4%

    The following items or measurements are not included:

    Pamelas ultimate baking and pancake mix

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites