Gluten Free Blueberry Buttermilk Pancakes Food

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

GLUTEN FREE BLUEBERRY BUTTERMILK MUFFINS

Gluten Free Blueberry Buttermilk Muffins image

We often think of using margarine instead of butter for spreading, but it's important to remember that margarine can replace butter 1:1 in any recipe, providing irresistible flavour, with 80 per cent less saturated fat than butter. Try this gluten-free recipe idea

Provided by Mary Jenny

Categories Quick Breads

Time 45m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 cups gluten-free pancake and baking mix
1/4 teaspoon salt
2 cups fresh blueberries
1/2 cup becel buttery taste margarine
1 1/2 cups firmly packed light brown sugar
2 large eggs
1 cup low-fat buttermilk
1 teaspoon vanilla extract
1 teaspoon finely grated lemon peel

Steps:

Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.
Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
Beat Becel Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.
Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.
Recipe Tip: If using a pancake and baking mix or a flour blend without baking powder and baking soda, add 1 Tbsp. (15 mL) baking powder and 1/4 teaspoons (1 mL) baking soda to pancake and baking mixture.
Nutrition information and more recipe ideas can be found at becel.ca.

Nutrition Facts : Calories 321.4, Fat 12.7, SaturatedFat 3, Cholesterol 32.4, Sodium 448.2, Carbohydrate 48.6, Fiber 1.2, Sugar 33.3, Protein 4.2

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