Gluten-Free Lemon-Blueberry Pancakes

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.