Gluten-Free Blueberry Lemon Pancakes

These Gluten-Free Blueberry Lemon Pancakes combine the classic fluffy texture of traditional pancakes with a bright twist from fresh blueberries and zesty lemon. Perfect for breakfast or brunch, they are light, flavorful, and satisfyingly sweet without any gluten. This recipe is easy to make, and the combination of blueberries and lemon adds a refreshing balance to the dish.

Ingredients:

• 1 cup gluten-free pancake mix
• 1 cup almond milk (or any non-dairy milk)
• 1 large egg
• 1 tablespoon melted coconut oil (or butter)
• 1 teaspoon vanilla extract
• 1/2 cup fresh blueberries
• Zest of 1 lemon
• 1 tablespoon lemon juice
• Maple syrup for serving

Instructions:

1. In a mixing bowl, combine the gluten-free pancake mix, almond milk, egg, melted coconut oil, vanilla extract, lemon zest, and lemon juice. Stir until just combined.
2. Gently fold in the fresh blueberries, being careful not to overmix.
3. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
4. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes and cook for an additional 2-3 minutes, until golden brown and cooked through.
6. Serve warm with maple syrup drizzled on top.