Gluten-Free Lemon-Blueberry Pancakes

• 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

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.

baking, eggs, milk, vegetable oil, lemon zest, lemon, lemon extract, fresh blueberries

Taken from www.food.com/recipe/gluten-free-lemon-blueberry-pancakes-217221 (may not work)