Gluten-Free Lemon-Blueberry Pancakes Recipe

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Ingredients:

Serving

2 cups pamelas ultimate baking and pancake mix (gluten-free)
2 large eggs (or egg replacer equivalent)
1 1/2 cups milk
2 tbsp vegetable oil
1 tsp lemon zest
1/2 lemon , juice of
1/2 tsp lemon extract
1/2 cup 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	35.11 Kcal (147 kJ)
Calories from fat	20.93 Kcal
		% Daily Value*
Total Fat	2.33g	4%
Cholesterol	23.71mg	8%
Sodium	18.79mg	1%
Potassium	50.52mg	1%
Total Carbs	2.11g	1%
Sugars	1.67g	7%
Dietary Fiber	0.15g	1%
Protein	1.57g	3%
Vitamin C	1.4mg	2%
Iron	0.1mg	1%
Calcium	32.3mg	3%

Amount Per 100 g
Calories	92.84 Kcal (389 kJ)
Calories from fat	55.33 Kcal
		% Daily Value*
Total Fat	6.15g	4%
Cholesterol	62.69mg	8%
Sodium	49.67mg	1%
Potassium	133.58mg	1%
Total Carbs	5.59g	1%
Sugars	4.4g	7%
Dietary Fiber	0.39g	1%
Protein	4.14g	3%
Vitamin C	3.8mg	2%
Iron	0.4mg	1%
Calcium	85.3mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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