There are some pretty fabulous wheat and gluten free pancake mixes out there on the market. We like to keep a couple on hand, for breakfast and even for dinner. (Breakfast for dinner is NEVER a bad thing!) Typically, the mixes are pretty bland on their own. But if you add a few ingredients, presto! Now we are talking!
This is what I whipped up this morning, using The Cravings Place All Purpose Pancake and Waffle Mix. (You can use ANY mix and get the same delicious results).
Lemon Blueberry Pancakes
1/2 package of the mix
water, enough to get it to the right consistency... around a cup
1/4 cup sugar (their mix is not presweetened)
1 1/2 tablespoons fresh lemon juice, about 1/2 lemon's worth
1 teaspoon of freshly grated lemon zest
1 pint organic blueberries, washed and drained
powdered sugar for dusting
Get the mix to the correct consistency with water, depending on your preference. Add the sugar, lemon juice and zest. Mix well. Fold in the blueberries.
Cook on a griddle that has been preheated, medium heat/flame. I also greased the griddle with butter before pouring in the batter. But you could use anything that your diet allows. Just make sure to use something, as they will stick to the pan, otherwise.
Dust with powdered sugar and enjoy.
Makes 4 servings.