Blueberry Lemon Pancakes
Author: 
Recipe type: Breakfast
Serves: 10 -12 medium pancakes
 
dairy, egg, soy, and gluten free, vegan
Ingredients
  • 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
Instructions
  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 https://www.spabettie.com/blueberry-lemon-pancakes/