Blueberry Lemon Pancakes
Recipe type: Breakfast
Serves: 10 -12 medium pancakes
dairy, egg, soy, and gluten free, vegan
  • 1 cup fresh (or thawed) blueberries*
  • 1 cup gluten free all purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon xanthan gum
  • juice of 1 lemon
  • 2 - 3 tablespoons water
  • 2 tablespoons agave (or sweetener of choice)
  • *less than 1 cup when puréed
  1. In blender, purée blueberries until smooth, add lemon juice, water and agave and blend.
  2. In mixing bowl, combine flour, baking powder and xanthan gum, stirring out lumps.
  3. Whisk in the blueberry puree, combine completely.
  4. Using a ¼ cup measure, scoop batter onto an oiled skillet over medium low heat.
  5. Pancakes will not bubble, flip after 45 seconds or so and cook other side (less than another minute).
Recipe by spabettie at