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Blueberry Lemon Yogurt Pancakes

on January 6, 2013

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Need a good Sunday brunch recipe? Try these sweet and tangy gluten-free pancakes! We just tried the recipe. They were easy and came out delicious!

Ingredients
  • scant 1 1/4 cup plain yogurt*
  • 2 tablespoons butter, melted
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice (about 1 small lemon, juiced)
  • 1 teaspoon real maple syrup (or honey)
  • 2 eggs
  • 1 cup oat flour**
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 cup blueberries
Instructions
  1. In a small-ish bowl, stir together the yogurt, butter, lemon zest, lemon juice and maple syrup. Beat in the eggs.
  2. In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon.
  3. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Fold in the blueberries.
  4. Let the batter sit for 10 minutes. The book notes that you may want to thin out the batter a bit with a touch of milk or water, I did not.
  5. Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with butter or cooking spray.
  6. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
  7. When the pan is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
  8. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
 Source: cookieandkate.com
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