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Gluten-Free Lemon Blueberry Pancakes Recipe

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4.2 from 27 reviews

These Gluten-Free Lemon Blueberry Pancakes are a bright and delicious breakfast option made with almond flour and tapioca starch for a light texture. Infused with fresh lemon zest and juicy blueberries, they offer a perfect balance of tangy and sweet flavors. These pancakes are dairy-free, vegan, and quick to prepare, making them ideal for a wholesome morning meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Dry Ingredients

  • 1 cup blanched almond flour
  • 1/2 cup tapioca starch
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest

Wet Ingredients

  • 3 tablespoon 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)

Additional Ingredients

  • 1/4 cup blueberries (or more, if preferred)

Instructions

  1. Mix Dry Ingredients: In a bowl, combine the almond flour, tapioca starch, baking powder, baking soda, salt, and lemon zest. Mix thoroughly, pressing to break up any almond flour lumps for a smooth base.
  2. Add Wet Ingredients: Stir in the non-dairy yogurt, maple syrup, vanilla extract, lemon juice, and oil into the dry mix until evenly incorporated.
  3. Adjust Batter Consistency: Pour in 2 tablespoons of non-dairy milk or club soda and mix. If the batter is too thick, add up to 1-2 more tablespoons until it reaches a typical pancake batter consistency. Allow the batter to rest for 5 minutes to thicken slightly.
  4. Preheat Skillet: Heat a skillet over medium heat until evenly hot. Lightly oil the surface or spread vegan butter to prevent sticking, ensuring moderate heat to avoid burning almond flour.
  5. Cook Pancakes: Ladle 1/4 cup of batter onto the skillet, gently spreading it out, then scatter some blueberries on top. Repeat for as many pancakes as fit comfortably.
  6. Cover and Steam: Place a lid on the skillet to trap heat and moisture, promoting fluffiness and preventing the pancakes from drying, which is crucial for gluten-free batter.
  7. Flip Pancakes: When the edges firm up and the pancakes rise, remove the lid and flip them carefully. Cover again and cook for another 2 minutes, until golden brown on the opposite side.
  8. Serve: Continue cooking all pancakes in the same manner. Serve warm topped with vegan butter, maple syrup, and optional fresh fruit for extra flavor.

Notes

  • Use club soda as a substitute for non-dairy milk to add extra lightness and fluffiness to the batter.
  • Covering the skillet while cooking is essential as it keeps the pancakes moist and prevents them from drying out, common with gluten-free flours.
  • You can adjust the quantity of blueberries to your liking for more bursts of fruitiness.
  • Ensure medium heat during cooking to avoid burning the almond flour-based batter.
  • Let the batter sit for a few minutes before cooking to allow it to thicken, improving texture and rise.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free, Vegan

Find it online: https://allyumcooks.com/gluten-free-lemon-blueberry-pancakes-recipe/