Blueberry Hotcakes...German Style!

I love something warm and fluffy in the morning, topped with butter and agave.  I was perusing my favorite cookbook and found something that called out to be "tweeked."  My old, "Joy of Cooking," cookbook had this wonderful recipe for "Pfannkuchen or German Pancakes." Because of my inability to eat certain grains, I opted for a recipe that incorporated egg whites instead of the flour as an option.  And, because of my undeniable love for anything lemon, I created this wonderful morning hot cake.  I have another version called, "Lemon Meringue Pancakes," which I will post at another time.  While the original recipe does not call for flour, I felt it needed some body and added a touch, although you can omit the flour altogether if you like (just use less liquid).
Health note: Eggs pack quite a bit of protein, however the egg white packs 4 grams of protein alone, while the whole egg is 6 grams total.  Egg whites also have no fat or cholesterol, and added bonus to those watching those numbers.
http://www.livestrong.com/article/84504-nutritional-content-egg-egg/

Blueberry Hot Cakes...German Style!
4 egg whites (whisked into a meringue)
1 tsp. Pure Lemon Extract or Pure Almond Extract or Pure Vanilla Extract
3 1/2 tsp. Sugar or Honey or Agave
1/8- 1/4 tsp. Sea Salt
2 tsp. Arrowroot Starch
1/3 - 2/3 Cup Gluten Free All Purpose Flour or Flour Blend, *optional( Bob's Red Mill GF All Purpose Flour)
1/4 C. Lemon juice *optional (fresh squeezed), or Almond Milk or other liquid (This is to dilute consistency for thinner cakes.  If you like thicker hotcakes, omit this liquid).
1/4- C. Blueberry "Ocean Spray Craisins" or fresh blueberries
*Note:  If using honey or agave, add these to the wet (meringue) mixture, if using sugar add to the dry (flour) mixture.  Mix all wet ingredients separately and all dry ingredients separately, then combine together.
Directions:
Mix egg whites into a meringue.  Add extract and liquid and blueberries to meringue and fold in till well combined.  Set aside.  In a separate bowl mix, GF flour, sugar, salt, baking soda, cream of tartar and arrowroot, until combined.  Add dry ingredients to the wet ingredients and fold until combined.
Heat griddle and coat with butter or oil.  Scoop a large Tablespoon full of the batter and put onto griddle, cook for 3 minutes and flip.  Each side should be a golden brown.