Lemon Buttercream Pancakes with Blueberries

Description
Nothing can describe these, they are wonderful. My guys always have these with fresh blueberries, I like them plain but have done then with strawberries and raspberries. The work equally well with any berry. From a travelers website.. Posted to RecipeZaar but modified by BL Olson to be gluten and casein free.
 * Contributed By FOODALLERGYKITCHEN Y-Group
 * 3 – 4 servings / 12 – 15 pancakes
 * 25 minutes, including 20 minutes prep

Ingredients

 * 1¼ cups flour or gluten-free flour blend
 * 2 tbsp sugar
 * ½ tsp salt
 * 1 tsp baking soda
 * 1¼ cups soured soy milk or buttermilk
 * ½ cup sour cream, tofutti or avocado
 * ¼ cup melted butter, canola or olive oil
 * 2 eggs, separated
 * ½ tsp vanilla
 * ½ tbsp freshly grated lemon zest
 * blueberries

Preparation

 * 1) Have all ingredients at room temperature.
 * 2) Sift together flour, sugar, salt and soda.
 * 3) Whisk buttermilk, sour cream, butter and egg yolks.
 * 4) Stir in vanilla and zest.
 * 5) Whisk milk mixture into flour.
 * 6) Let batter rest about 15 minutes.
 * 7) Beat 2 egg whites into soft peaks and fold into batter.
 * 8) Use about ¼ cup per pancake and drop on preheated griddle or frying pan.
 * 9) Cook completely on one side.
 * 10) Sprinkle on a few berries then turn to finish cooking (may be omitted).