Gluten Free Blueberry Oat Pancakes With Lemon Maple Syrup Recipes

GLUTEN-FREE BLUEBERRY OAT PANCAKES WITH LEMON MAPLE SYRUP

Gluten-Free Blueberry Oat Pancakes with Lemon Maple Syrup image

Whip up a batch of gluten-free blueberry oat pancakes - with lemon maple syrup - and you can skip the side of guilt. Naturally sweet, with low sodium and no added sugar, this delicious take on a breakfast favorite fills and fuels the whole family for a busy day ahead. Best of all, these gluten-free blueberry oat pancakes are quick and easy to make. Mix, cook, enjoy!

Provided by Food Network

Yield 4 servings; 8 small (about 3-inch diameter) pancakes total

Number Of Ingredients 6

Ingredients

1 banana (1/2 cup), mashed
2 large eggs
1/3 cup gluten-free oats
1/2 cup fresh blueberries
1/2 cup maple syrup
1 teaspoon lemon zest (optional)

Steps:

Combine banana, eggs and oats and let stand 10 minutes to thicken.
Spray a large non-stick skillet with cooking spray and heat over medium heat.
Spoon mixture, 2 tablespoons at a time, onto skillet and top with some of the blueberries. Cook until browned, 1-2 minutes. Turn and cook additional 1 minute or until cooked through.
Combine maple syrup and lemon zest and serve with pancakes, if desired.

GLUTEN-FREE LEMON-BLUEBERRY PANCAKES

Gluten-Free Lemon-Blueberry Pancakes image

These are my favorite pancakes. I used Meyer lemons from my uncle's tree to prepare these - If you have access to this sweet, juicy variety I recommend using them. If not, a regular lemon will certainly do. I prefer them with real eggs and rice milk, but you can use egg replacer and any type of milk replacement. Try raspberry jam on them instead of syrup... it works wonderfully with the flavor and texture of the pancakes. If you use a pancake mix besides Pamela's, be sure to use the right ration of liquid that it calls for.

Provided by Whats Cooking

Categories Breakfast

Time 20m

Yield 12 pancakes

Number Of Ingredients 8

Ingredients

2 cups Pamelas ultimate baking and pancake mix (gluten-free)
2 large eggs (or egg replacer equivalent)
1 1/2 cups milk or 1 1/2 cups non-dairy milk substitute
2 tablespoons vegetable oil
1 teaspoon lemon zest
1/2 lemon, juice of
1/2 teaspoon lemon extract
1/2 cup fresh blueberries

Steps:

Preheat a lightly oiled griddle over medium heat. Mix all of the ingredients together thoroughly until they are smooth with no olumps.
Fold blueberries in gently.
Pour approximately 1/4 cup of the batter onto the griddle at a time. Cook until golden brown on one side, then flip and cook the second side.
Serve hot with butter, real maple syrup and/or raspberry preserves. Leftover pancakes should be cooled, then stored in ziploc bags in the freezer or refrigerator. They can be reheated in a toaster oven or on a griddle, or microwaved for about 1 minute.

Nutrition Facts : Calories 56.2, Fat 4.2, SaturatedFat 1.2, Cholesterol 39.5, Sodium 26.7, Carbohydrate 2.6, Fiber 0.2, Sugar 0.7, Protein 2.1

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