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Gluten-Free Griddled Pancakes

w/ Blueberry Lemon Compote


Light, fluffy pancakes are cooked on a griddle to yield a tender inside and nicely-browned outside. We mix up a guilt-free, from-scratch batter that features a tiny fraction of the added sugars typical of a pancake batter and none of the gluten. Local (when in season) blueberries get a little boost from some ginger and lemon zest to complement their natural sweetness and tartness and are then stewed down to a rich, chunky compote.


Ingredients: Cashew Milk, Gluten Free Flour (Garbanzo Bean Flour, Potato Starch, Tapioca Flour, Whole Grain Sweet White Sorghum Flour, Fava Bean Flour), Oat Flour, Blueberries, Greek Yogurt (Nonfat Yogurt (Cultured Pasteurized Nonfat Milk)), Egg, Grass Fed Butter, Turbinado Sugar, Water, Organic Vanilla Extract, Baking Powder, Kosher Salt, Lemon Juice, Agave Nectar, Organic Ginger Root. Contains: Eggs, Milk, Tree Nuts

Health Benefits

  • Excellent Source-Vitamin B12
  • Good Source-Fiber
  • Good Source-Calcium
  • Good Source-Riboflavin
  • 126 mg Omega 3’s

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In Minutes.

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Recipe by

The RealEats Culinary Team

About This Chef

The RealEats Culinary Team is dedicated to designing flavorful, healthful dishes that feature whole, fresh ingredients and nothing you don’t want to be eating. We aim to provide a wide variety of seasonally appropriate and energy boosting plates: different colors, textures, clean flavors, delicious tastes. We have your back, and it’s all in the bag. 

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