1/1 Photo of Gluten-Free Lemon-Blueberry Pancakes
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.
My Private Note
Units: US | Metric
- 1Preheat a lightly oiled griddle over medium heat. Mix all of the ingredients together thoroughly until they are smooth with no olumps.
- 2Fold blueberries in gently.
- 3Pour 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.
- 4Serve 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.
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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
- Total Fat 4.2 g
- Saturated Fat 1.2 g
- Cholesterol 39.5 mg
- Sodium 26.7 mg
- Total Carbohydrate 2.5 g
- Dietary Fiber 0.1 g
- Sugars 0.7 g
- Protein 2.1 g
The following items or measurements are not included:
Pamelas ultimate baking and pancake mix