Make Ahead

Grain-Free Blueberry Lemon Pancakes

July 25, 2014
Author Notes

Grain-free, gluten-free blueberry pancakes with a subtle lemon flavor running through them. A wonderful breakfast or brunch recipe to feed a crowd. —Candace Bell

  • Makes 8 pancakes
  • 1 cup almond flour
  • 3 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons coconut sugar
  • 2 eggs
  • 3/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 cup fresh blueberries
In This Recipe
  1. Preheat a large skillet to medium-low heat. In a large mixing bowl, whisk together all of the ingredients except for the blueberries. Whisk until it is a smooth batter with no clumps.
  2. Add the blueberries and gently stir with a spatula. You don't wan't to break up the blueberries into the batter.
  3. Melt butter or oil onto the skillet, and using a 1/3 cup measuring cup, scoop the batter onto the skillet. Cook for 4-5 minutes on the first side, then flip and cook for another 1-2 minutes on the other side.
  4. Continue with the rest of the batter. Serve with your favorite toppings.
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