Gluten-free lemon-blueberry pancakes (recipe)

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Gluten-free lemon-blueberry pancakes (recipe)
NameGluten-free lemon-blueberry pancakes
IngredientsEggs Milk Non-dairy milk substitute Lemon zest Fresh blueberries
Cooktime (in hours)0.166666667
Preptime (in hours)0.166666667
Totaltime (in hours)0.333333334
Keto friendlinessKeto friendly
Calories56.2
Fat4.2
Protein2.1
Carbohydrate2.6
Fiber0.2
Net carbohydrates2.4
Sugar0.7
Saturated fat1.2
Cholesterol (mg)39.5
Sodium26.7
Yield12 pancakes
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Editor-In-Chief: Prab R Tumpati, MD
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Gluten-free lemon-blueberry pancakes (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.

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Gluten-free lemon-blueberry pancakes (recipe) details
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Gluten-free lemon-blueberry pancakes (recipe)


  1. Preheat a lightly oiled griddle over medium heat. Mix all of the ingredients together thoroughly until they are smooth with no olumps.
  2. Fold blueberries in gently.
  3. 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.
  4. 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
  5. )

    Food tags
    Grains, Berries, Fruit, Kosher, Free Of..., Brunch,


Gluten-free lemon-blueberry pancakes (recipe) details

Time:
Prep Time in Hours and Mins:20M

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