• Zest and juice the lemons. Reserve 1/4 cup of juice for the pancake mix and 1/4 cup for the sauce. The zest of 2 lemons goes into the pancake batter while the remaining zest goes into the sauce.

Lemon Poppy Seed Pancakes:

• In a small mixing bowl, combine gluten-free flour, baking powder, baking soda, sugar, poppy seeds and salt.
• In a medium mixing bowl, combine eggs, milk, lemon zest & juice. Beat with a fork until the eggs are incorporated well with the rest of the wet ingredients.
• Gradually combine the flour mixture with the egg mixture and stir or whisk to combine very well. Stir in the melted butter or oil, mixing it in completely. But do not over-mix and deflate the batter.
• Spoon approximately 1/4 cup of the batter on to a warm, non-stick griddle (greased if needed) for each pancake and cook on each side until lightly browned.

Easy Blueberry Sauce:

• While the pancakes are cooking, combine the blueberries, sugar, lemon juice & zest in a small saucepan. Heat to bring it to a boil. Then simmer until the sugar dissolves and it reaches a consistency you like. The longer it simmers, the thicker it will become and the more the blueberries will break down. It will continue to thicken as it cools.
• Serve the pancakes with the blueberry sauce, a sprinkle of powdered sugar, whipped cream or a dollop of jarred lemon curd... yum!