Lemon Cornmeal Blueberry Pancakes vegan gluten free recipes

Lemon Cornmeal Blueberry Pancakes (vegan, gluten free) recipes

Lemon Cornmeal Blueberry Pancakes (vegan, gluten free) recipes


30 minutes

Details
  • Servings:   4
  • Calories:   294
  • Protein:   5g
  •  
  • Fiber:   4g
  • Sugar:   9g
  • Carb Total:   54g
  •  
  • Trans Fat:   1g
  • Saturated:   4g
  • Fat Total:   6g
  •  
  • Dish:   pancake
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Cuisine
  • american
Ingredients
  • 1 tbsp flax meal + 2 tbsp warm water
  • 1 tbsp flax meal + 2 tbsp warm water
  • 1 cup finely ground cornmeal
  • 1/2 cup brown rice flour (substitute sweet white sorghum flour, all purpose GF flour mix, whole wheat pastry flour, or regular, all purpose flour)
  • 1 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/8 tsp sea salt
  • 2 tsp lemon zest
  • 3/4 cup almond milk
  • Juice of 1 lemon (approximately 1 1/2 – 2 tablespoons)
  • 2 tbsp maple syrup
  • 1 tbsp coconut oil
  • 1/3 cup blueberries
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