Lemon & Blueberry Millet Pancakes
Created By: Gretchen Brown, author of Fast & Simple Gluten-free
- 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
Combine lemon zest, fresh lemon juice, sugar, vanilla paste, milk, egg, and butter in a medium bowl.
Combine flours, baking powder, salt, and cinnamon in a medium bowl.
Add milk mixture to flour mixture and stir well with a wire whisk. Stir in blueberries.
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.