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Griddlecakes with Sweet Lemon Butter and Blueberries

Yield 4 servings (serving size: 2 pancakes, about 1 tablespoon lemon butter, and 1/4 cup blueberries)
You could top these pancakes with strawberries, raspberries, or any combination of your favorite berries.


  • 7.1 ounces gluten-free pancake mix (about 1 1/2 cups; such as Bob's Red Mill)
  • 1 large egg
  • 1 cup low-fat buttermilk
  • 1 tablespoon canola oil
  • 2 tablespoons grated lemon rind, divided
  • 1 1/2 cups blueberries, divided
  • 3 tablespoons powdered sugar
  • 2 tablespoons light butter, softened
  • Cooking spray

Nutrition Information

  • calories 391
  • fat 9.3 g
  • satfat 3.4 g
  • monofat 4.1 g
  • polyfat 1.4 g
  • protein 7.3 g
  • carbohydrate 71.4 g
  • fiber 1.7 g
  • cholesterol 55 mg
  • iron 0.5 mg
  • sodium 549 mg
  • calcium 238 mg

How to Make It

  1. Weigh or lightly spoon pancake mix into dry measuring cups; level with a knife. Place pancake mix in a medium bowl. Combine egg, buttermilk, oil, and 1 tablespoon lemon rind, stirring with a whisk; add to pancake mix, stirring until smooth. Fold in 1/2 cup blueberries; let stand 5 minutes.

  2. While batter stands, combine powdered sugar, butter, and remaining 1 tablespoon lemon rind, stirring with a fork.

  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto hot pan. Cook 1 minute or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure with remaining batter.

  4. Spread pancakes evenly with butter mixture and top evenly with remaining 1 cup blueberries.

Cooking Light Gluten-Free Cookbook