1 1/2 cups rice, oat, or whole wheat flour
1 tablespoon Agave Nectar or Splenda Brown Sugar Blend
1 tablespoon Aluminum Free baking powder
1/2 teaspoon baking soda
1 pinch Sea salt
2 large eggs, separated or Egg whtes
1 cup buttermilk or Soymilk
6 ounces cream cheese, cut up
3 teaspoons melted butter or smart balance sticks
1 teaspoon vanilla
2 tablespoons lemon juice
zest of one large lemon
1 1/2 cup fresh or frozen blueberries
In a medium bowl, mix together flour, sugar baking powder, baking soda, salt. In a separate bowl, whisk together egg yolks, buttermilk. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese curds. Stir in melted butter, vanilla, lemon juice and lemon zest.
Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter.
Heat electric griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan. Drop batter into pan by 1/3 spoonfuls. Once the batter has spread, drop in the berries. You might want to drizzle some batter to cover them. These need to be cooked a bit longer than you might expect; they won't bubble as quickly or as much as plain pancakes. Turn down the heat if necessary, to keep them from overbrowning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes. Serve with your favorite topping