Gluten-Free Lemon-Blueberry Pancakes
photo by Whats Cooking
- Ready In:
- 20mins
- Ingredients:
- 8
- Yields:
-
12 pancakes
ingredients
- 473.18 ml Pamelas ultimate baking and pancake mix (gluten-free)
- 2 large eggs (or egg replacer equivalent)
- 354.88 ml milk or 354.88 ml non-dairy milk substitute
- 29.58 ml vegetable oil
- 4.92 ml lemon zest
- 1 lemon, juice of
- 2.46 ml lemon extract
- 118.29 ml fresh blueberries
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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RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.