Gluten-free Lemon-blueberry Pancakes Recipe

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Ingredients

Directions

Step #1 Preheat a lightly oiled griddle over med-heat/flame.
Step #2 Mix all of the ingredients together thoroughly until they are smooth with no olumps.
Step #3 Fold blueberries in carefully.
Step #4 Pour approximately 1/4 c of the batter onto the griddle at a time.
Step #5 Cook until golden brown on one side, then flip & cook the second side.
Step #6 Serve hot with butter, real maple syrup and/or raspberry preserves.
Step #7 Leftover pancakes should be cooled, then stored in ziploc bags in the freezer or refrigerator.
Step #8 They can be reheated in a toaster oven or on a griddle, or microwaved for about 1 min.
Enjoy the Gluten-Free Lemon-Blueberry Pancakes recipe

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