GF Lemon Blueberry Pancakes

4 Servings - 30 Minutes

These fluffy, golden pancakes are the definition of comfort, without the guilt. The best part? They are completely customizable!!! Enjoy them plain, with chocolate chips, or with lemon zest for a pop of flavor.

Notes

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King Arthur Gluten-Free Flour is my go-to! It contains Xantham Gum so no need to buy it separately.

Ingredients

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1 1/2 cup gluten-free flour

3 tsp baking powder

1/2 tsp salt 1 tbsp sugar

Olive oil to grease the pan

2 cups milk

1 egg

3 tbsp melted butter

1 tsp vanilla extract 1 cup blueberries

1 Lemon

Instructions

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• Sift gluten-free flour, baking powder, salt, and sugar together in a large bowl.

• Make a well in the middle of the mixture.

• Add in milk, egg, melted butter, and vanilla extract. Whisk with a fork until smooth.

• Allow mixture to set for 5 minutes.

• Lightly press blueberries and add to mix along with 1 tbsp lemon zest (optional).

• Grease pan with butter or olive oil over medium heat. Scoop 1/4 cup of batter into pan, and tilt pan side to side to spread out mixture.

• Move pancakes around the pan once the bottom is lightly cooked to prevent burning.

• Wait approximately 3-4 minutes or until bubbles start forming on the edges to flip, then repeat the process until the batter is gone.

Top with your favorite fixings and enjoy!!!