PGF Lemon Blueberry Pancakes

precise gluten free pancakes blueberry lemon
2 cups milk or non-dairy substitute 
1 whole Lemon (more If Needed)
1 whole Large Egg or 1 mashed banana
4 tbsp sunflower oil
1 1/2 tsp. Vanilla
Zest From 1 Lemon
1 cup organic Blueberries
Maple Syrup
precise gluten free pancakes blueberry lemon
  1. In medium bowl, whisk together the milk, juice of 1 lemon (more if lemon is not very juicy), lemon zest, egg or mashed bananas, vanilla, and oil. Whisk in the PGF Pancake mix. If desired, add up to 1/4 cup more milk until desired consistency is reached. Stir in blueberries.
  2. Heat a small amount of oil in a skillet over medium-high heat.
  3. Spoon the pancake batter in portions, into the skillet. Flip the pancakes when you can see small holes forming in the tops of the pancakes. Cook for 1 to 2 minutes longer, until lightly browned.
  4. Repeat step 3 with additional batter. Add more oil to the pan as needed to avoid sticking.
  5. Serve with warm syrup and of course more blueberries.

precise gluten free pancakes blueberry lemon

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