Lemon-Blueberry Gluten-Free Pancakes
The recipe below is for Gluten-Free & Vegan pancakes. Traditional flour, milk, or butter can be substituted as desired
Ingredients:
To make 8-10 pancakes:
1 cup Live-G-Free Gluten Free Pancake Mix
1 Tbsp Ground Flax-meal
3 Tbsp Water
1 cup Almond Milk
3 Tbsp Applesauce
1 cup farm-grown Blueberries
Zest from 1 Lemon
Maple Syrup (to taste)
Prep:
In a small bowl or ramekin, mix the Ground Flax-meal and water. Stir and place in the refrigerator for 10-15 minutes until the mixture forms a consitency similar to an egg white. Add a pinch more Flax-meal if the mixture seems runny.
Combine the “flax egg” mentioned above with all other ingredients (except maple syrup) in a large mixing bowl. Stir until blended.
Grilling:
Warm a cast iron skillet on the grill over direct heat until approximately 400-425deg
Grease the skillet with olive oil or vegan butter of your choice
Pour pancake mix onto the skillet making your desired size pancakes
Cook pancakes approximately 2-3 min, until bottom and edges are firm and bubbles are breaking.
Turn and cook pancakes another 1-2 minutes or until done,
Enjoy!