Gluten-Free Lemon-Blueberry Pancakes

READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat a lightly oiled griddle over medium heat. Mix all of the ingredients together thoroughly until they are smooth with no olumps.
  • Fold blueberries in gently.
  • 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.
  • 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.
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