Lemon Buttercream Pancakes with Blueberries

''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.''


 * 3-4 servings/12-15 pancakes
 * 25 minutes, incl. 20 mins prep

Ingredients

 * 1 1/4 c. GF Flour blend
 * 2 tbsp sugar
 * 1/2 tsp salt
 * 1 tsp baking soda
 * 1 1/4 c. soured soy milk
 * 1/2 c. avocado (original calls for sour cream so you can sub Tofutti if you have it)
 * 1/4 c. canola or olive oil (original calls for melted butter)
 * 2 eggs, separated
 * 1/2 tsp vanilla
 * 1/2 tbsp freshly grated lemon zest

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 soy 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 1/4 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)

Contributed By

 * FOODALLERGYKITCHEN Y-Group