Looking for a scrumptious breakfast to start your day off right? Look no further than these delectable gluten-free pancakes, the perfect blend of tart lemon and sweet blueberries. Don’t let dietary restrictions keep you from enjoying a heavenly breakfast – these pancakes are delicious and gluten-free.
Lemon Blueberry Pancakes
Start by gathering the following ingredients:
- 1 1/2 cups gluten-free flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups milk
- 2 large eggs
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh blueberries
In a large mixing bowl, combine the dry ingredients – gluten-free flour, sugar, baking powder, baking soda, and salt – and mix well. In a separate bowl, whisk together the milk, eggs, lemon zest, and lemon juice until thoroughly combined. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth.
Now, it’s time to add the blueberries! Be sure to gently fold them in so as not to break them, creating little pockets of sweet blueberry throughout the pancakes.
Heat a skillet over medium heat and coat with your preferred cooking spray or oil. Scoop 1/4 cup of batter onto the skillet for each pancake. When bubbles begin to form on the surface, flip the pancake and cook until golden brown on both sides.
Serve immediately with your favorite toppings – whipped cream, syrup, or more fresh blueberries! Enjoy the sweet and tart flavors of these lemon blueberry pancakes that the whole family will love.
Image source: Little Chef Big Appetite
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