Blueberry Lemon Pancakes
Ingredients
-
1
cup
Hodgson Mill gluten-free pancake mix
-
¾
cup
almond/coconut milk blend
-
1
large
egg
-
1
Tbsp
Thrive Algae Oil (or coconut or avocado oil)
-
1
Tbsp
coconut sugar
-
½
cup
blueberries
-
1-2
drops
lemon essential oil (or 1 Tbsp fresh squeezed lemon juice)
Instructions
- Mix pancake mix and coconut sugar in a medium bowl.
- Beat the egg in a measuring cup and mix with milk and oil.
- Pour the wet ingredients into the dry ingredients and mix until blended.
- Add lemon essential oil and fold in blueberries.
- Drop approximately ¼ cup of batter onto an oiled griddle over medium heat.
- Cook for about 2 minutes until bubbles form, then flip and cook for an additional 30-60 seconds.
- Serve with your favorite pancake accompaniments.
Nutrition Facts (estimated)
Servings
2 pancakes
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
6g
Sodium
250mg
Cholesterol
186mg
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