Gluten-Free Lemon Poppy Seed Pancakes With Sugared Blueberries

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With Style and Grace


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1/2 cup brown rice flour

1/4 cup coconut flour

1/4 cup tapioca flour

3 tablespoon brown sugar

1 tablespoon poppy seeds

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup almond milk – or milk of choice

1/2 cup unsweetened applesauce

2 teaspoons vanilla extract

2 teaspoons fresh lemon juice

zest of one lemon

2 eggs, lightly beaten

2 cup fresh blueberries

1 tablespoon sugar cane sugar

1 tablespoon honey

Additional toppings – optional: butter, syrup, preserves

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