Blueberry Lemon Pancakes

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The gluten-free pancakes are packed with flavor and make a great breakfast alongside some sauteéd veggies and chicken-sausage! Store your leftovers in an airtight container in the fridge for 2-3 days, or in the freezer for up to 3 months!

Serving Size: 1 Pancake | Serves: 6

INGREDIENTS

• 1 Cup Pamela’s Baking & Pancake Mix
• 1 Egg, Large
• 2/3 Cup Water
• 1 Tbsp Coconut Oil
• 1 tsp Chia Seeds
• 1 Tbsp Lemon Juice
• 2 Tbsp Flaxseed, ground
• 1 Cup Blueberries, fresh

DIRECTIONS

1. In a medium bowl, combine the pancake mix, egg, water, oil, lemon juice, and flaxseeds until batter is smooth with no lumps and medium consistency.
2. Warm skillet with 1 Tbsp oil until heated, but not smoking.
3. Pour 1/3 Cup of the pancake batter in the skillet.
4. Add 2 Tbsp blueberries on each pancake after it is poured into the skillet.
5. Cook the pancakes until they begin to bubble the sides, then gently flip.
6. Continue to cook until each side is a light, golden brown.
7. Pair with veggies and chicken sausage for a balanced, delicious morning meal!

NUTRITION

Calories: 140
Fat: 5g
Carbs: 21g
Fiber: 2g
Sugar: 5g
Added Sugar: 0g
Protein: 4g