Description
Fluffy, delicious gluten-free pancakes that combine zesty lemon and sweet blueberries for a delightful breakfast treat.
Ingredients
Scale
- 1 cup blanched almond flour
- 1/2 cup tapioca starch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 3 tablespoons non-dairy yogurt
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon oil
- 2 to 3 tablespoons non-dairy milk (or club soda)
- 1/4 cup blueberries
Instructions
- In a large mixing bowl, combine the almond flour, tapioca starch, baking powder, baking soda, salt, and lemon zest. Mix well to break up any lumps.
- Add the non-dairy yogurt, maple syrup, vanilla extract, lemon juice, and oil to the dry mix. Blend until combined.
- Pour in 2 tablespoons of non-dairy milk or club soda, mix well, and adjust to achieve a batter consistency.
- Let the batter sit for about five minutes to absorb moisture.
- Preheat your skillet over medium heat for 5-7 minutes.
- Add a teaspoon of oil or vegan butter to the skillet and pour 1/4 cup of batter, adding blueberries on top.
- Cover the skillet and cook for 3-4 minutes until edges set; then flip and cook for another 2-3 minutes.
- Serve warm with your favorite toppings like maple syrup and fresh blueberries.
Notes
For a nut-free option, use oat flour instead of almond flour. These pancakes are best served immediately, but leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 240
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg
Keywords: gluten-free, pancakes, breakfast, lemon, blueberry
