Lemon & Blueberry Millet Pancakes

Created By: Gretchen Brown, author of Fast & Simple Gluten-free

Course Breakfast

Ingredients

  • 1 1/2 cups Bgreen Food Organic BAKE MORE™ Brown Rice Flour
  • 2/4 cup Bgreen Food Organic BAKE MORE™ Millet Flour
  • 1 1/2 tsp lemon zest
  • 1 tbsp fresh lemon juice
  • 3 tbsp sugar
  • 1 tsp vanilla paste (or extract)
  • 1 1/4 cups milk
  • 1 egg
  • 2 tbsp melted butter
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 1/2 cups fresh blueberries

Instructions

  1. Combine lemon zest, fresh lemon juice, sugar, vanilla paste, milk, egg, and butter in a medium bowl.

  2. Combine flours, baking powder, salt, and cinnamon in a medium bowl.

  3. Add milk mixture to flour mixture and stir well with a wire whisk. Stir in blueberries.

  4. Heat a griddle until hot. Pour 1/3 cup pancake batter onto griddle. When bubbles form on the top and the bottom is browned, flip pancake and cook another 1-2 minutes or until cooked through. Repeat with remaining batter.