So, it is the day after July 4th and I am making Blueberry Lemon Pancakes. I sprinkled some toasted pecans over the top to add some crunch and another flavor. Yesterday we pigged out on burgers, baked beans, deviled eggs, and whatever else we had. Today I am going for a light delicious and somewhat healthy breakfast.
When I went to make my pancakes I did not have enough mix, so I had to add to it. Don’t sweat it, it will work out.
INGREDIENTS
- 1 cup gluten free dairy free pancake mix (Maple Grove Farms)
- 1 cup King Arthur gluten free all purpose flour
- 1 teaspoon gluten free baking powder
- 1/2 teaspoon xanthan gum (because King Arthur flour does not add it)
- pinch of salt
- 2 eggs
- 1 1/3 cup almond milk
- 2 tablespoons canola oil
- 1/2 lemon, zested
- 1/2 -1/3 cup blueberries
- 1/3 cup pecans, toasted
Now that I add my extra ingredients to the mix it’s time to make Blueberry Lemon Pancakes. Since I have 1 cup of pancake mix, I had to add 1 cup of extra flour, 1 tsp baking soda, 1/2 tsp xanthan gum, and then follow the directions on the box for 2 cups of mix.
Put the mix, extra flour, baking soda, xanthan gum and salt into a mixing bowl. I then add the lemon zest and blueberries.
Next, I whisk the eggs, oil and milk together. Add this to the dry mix and combine carefully so you don’t smash the blueberries. If you want your mix thinner add milk a little at a time. You can always add more, but you can’t take it out. If you add too much milk don’t fret, just add a little more flour.
Let’s get those Blueberry Lemon Pancakes cooking! Heat a pan with about 1-2 tablespoons of oil over medium heat while your pancake mix is resting. Pour out some batter and wait until they start to bubble and dry on the edges. This should only take about a minute. Wait for it! Now flip them and cook for another minute.
Add some butter, pecans, and syrup to your Blueberry Lemon Pancakes and eat!
Dig in and enjoy these delightful Blueberry Lemon Pancakes.