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–+ servings
Paleo Lemon Blueberry Pancakes

Paleo Lemon Blueberry Pancakes That Will Brighten Your Morning

These Gluten-Free Paleo Lemon Blueberry Pancakes are a delightful twist on a breakfast classic, bursting with flavor and vibrancy.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 minute
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Paleo
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Bob's Red Mill Paleo Baking Flour Substitute with almond and coconut flour for a different texture.
  • 1 tsp Baking Soda Ensure freshness for maximum leavening.
  • 1/4 tsp Salt Adjust based on taste preferences.
  • 2 large Eggs Acts as a binder and adds moisture.
  • 1 cup Almond Milk Coconut milk can be a richer substitute.
  • 1 tbsp Lemon Zest Fresh zest is stronger than bottled.
  • 2 tbsp Lemon Juice Fresh juice makes a difference.
  • 2 tbsp Coconut Oil Prevents sticking; neutral oil can be substituted.
  • 2 tbsp Maple Syrup Opt for sugar-free maple syrup or honey for variation.
  • 1 tsp Say Grace Vanilla Extract Any pure vanilla extract can be used.
  • 1 cup Blueberries Fresh or frozen work beautifully.
Optional Toppings
  • 1 tbsp Powdered Sugar For a sweet dusting.
  • 1 tbsp Syrup Drizzle to elevate experience.
  • 1 cup Yogurt For extra creaminess and nutrition.

Equipment

  • non-stick skillet
  • Mixing Bowl
  • Whisk
  • Spatula
  • Ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat a non-stick skillet over medium heat for about 5 minutes.
  2. In a small mixing bowl, whisk together paleo baking flour, baking soda, and salt.
  3. In a large bowl, whisk eggs, almond milk, lemon zest, lemon juice, melted coconut oil, maple syrup, and vanilla extract.
  4. Gradually add dry mixture into wet ingredients, stirring gently until a pourable batter forms.
  5. Gently fold in the blueberries to evenly distribute.
  6. Pour batter onto the preheated skillet, cook for about 4 minutes until bubbles form, then flip and cook for another 3-4 minutes.
  7. Repeat with remaining batter and serve warm.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 60mgSodium: 200mgPotassium: 160mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Use fresh lemon juice and zest for the best flavor. Let batter rest for a minute before cooking for fluffiness.

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