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
Ingredients
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1 cup
almond flour
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3 tablespoons
coconut flour
-
1/2 teaspoon
baking soda
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1/2 teaspoon
baking powder
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2 tablespoons
coconut sugar
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2
eggs
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3/4 cup
unsweetened almond milk
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1 teaspoon
vanilla extract
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1 teaspoon
lemon zest
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1 tablespoon
lemon juice
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1 cup
fresh blueberries
Directions
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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.
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Add the blueberries and gently stir with a spatula. You don't wan't to break up the blueberries into the batter.
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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.
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Continue with the rest of the batter.
Serve with your favorite toppings.
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