Instructions

1. For blueberry sauce, in a small saucepan combine 2 cups of the blueberries, the maple syrup, and 2 tablespoons water. Bring to boiling; reduce heat. Cover and simmer 10 minutes or until blueberries start to burst. Stir in vanilla. Keep warm while preparing the pancakes.
2. Remove 1 teaspoon zest and squeeze 3 tablespoons juice from lemon. In a bowl whisk together juice and zest, milk, applesauce, and flaxseed meal. In another bowl whisk together quinoa flour and baking soda. Add milk mixture to flour mixture; stir until just combined. Fold in the remaining 1 cup blueberries.
3. Heat a nonstick skillet over medium. For each pancake, spoon a heaping ⅓ cup batter into skillet. Batter may be too thick to spread on its own; use spatula to spread to desired size. Cook 3 minutes or until edges are firm and bottom is light brown. Turn pancakes; cook 3 minutes more or until cooked through. Keep warm in a 200°F oven while cooking remaining pancakes. Serve with warm blueberry sauce and, if you like, additional fresh blueberries.