There are few things we love more than a delicious gluten-free breakfast. Eating this delicious GF breakfast in bed, however, brings the love fest to a whole new level! Breakfast + a comfy bed might just = a perfect match. To celebrate this perfect combo, Casper and The Infatuation are hosting #BreakfastInBedFest, and we were inspired to create a tasty and bed-worthy breakfast recipe…Blueberry Lemon Pancakes! Have any plans for Mother’s Day? Surprise mom with a tray of these yummy pancakes and you’ll be sure to start her morning off right!
Blueberry Lemon Pancakes
You can make these pancakes with any pancake mix! We used Pamela’s Products, which is gluten-free, but has a touch of dairy. We made a double-batch to yield 8 large pancakes.
2 cups Pamela’s gluten-free pancake mix
2 large eggs
1 3/4 cup water
2 teaspoons oil
1 cup blueberries, rinsed and patted dry
Zest of one lemon
1/8 teaspoon ground cinnamon
Combine eggs, water and oil in a medium-sized mixing bowl. Add in the pancake mix and stir until combined. Gently stir in the blueberries, lemon zest and cinnamon.
Heat a griddle or skillet over medium heat. Spray with spray oil. Pour pancake batter onto skillet into 3″ pancakes.
Allow the pancakes to cook for 2-3 minutes until you see small bubbles on the surface and slightly firmed edges. Flip the pancakes and cook for 2 more minutes.
Remove from heat and place on a plate. Serve with butter and maple syrup. Enjoy!