Gluten Free Lemon Blueberry Pancakes
Print recipe| Serves | 10 |
| Prep time | 5 minutes |
| Cook time | 5 minutes |
| Total time | 10 minutes |
| Meal type | Breakfast |
| Misc | Freezable |
Ingredients
- 1 1/2 cup milk of choice
- 1 teaspoon vanilla extract
- 1/4 cup Vanilla MuscleEgg egg whites
- 2 tablespoons lemon juice
- 3 tablespoons fat free cottage cheese
- 1 teaspoon lemon zest
- 1 1/4 cup Kodiak Gluten Free Pancake Mix
- 2 heaped tablespoons coconut flour
- 1/2 teaspoon gluten feee baking powder
- 1 cup blueberries
Directions
| Step 1 | |
| Place ingredients (EXCEPT blueberries) in a high speed blender in the order given. Mix on high until smooth. | |
| Step 2 | |
| Preheat skillet and coat with non stick spray or coconut oil. Drop batter into desired servings and sprinkle with blueberries. Cook pancakes 2-3 minutes on each side until golden brown. | |
Note
NUTRITIONAL INFORMATION (makes 10 small pancakes): calories- 67, fat- 1 gram, carbs- 9 grams/fiber- 1 gram, protein- 7 grams PER PANCAKE