Gluten-Free Lemon-Blueberry Pancakes - cooking recipe

Ingredients

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

Preparation

Preheat a lightly oiled griddle over medium heat. Mix all of the ingredients together thoroughly until they are smooth with no olumps.
Fold blueberries in gently.
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.
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.