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
Ingredients
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1
cup almond flour
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3
tablespoons coconut flour
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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. - Add the blueberries and gently stir with a spatula. You don’t wan’t to break up the blueberries into the batter.
- 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.