Gluten-Free Lemon Blueberry Pancakes Recipe
These gluten-free lemon blueberry pancakes offer a light, fluffy texture with a bright citrus flavor paired perfectly with bursts of juicy blueberries. Made with almond flour and tapioca starch, they provide a delicious alternative to traditional pancakes, ideal for those avoiding gluten. Non-dairy yogurt and milk keep them vegan-friendly and moist, while covering the skillet during cooking ensures tender pancakes that don’t dry out. Perfect for a healthy, flavorful breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
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
- 1/4 cup blueberries (or more, if desired)
- Oil or vegan butter for cooking
Instructions
- Mix Dry Ingredients: In a bowl, combine almond flour, tapioca starch, baking powder, baking soda, salt, and lemon zest. Press and mix thoroughly to break up any lumps in the almond flour, ensuring a smooth dry base.
- Add Wet Ingredients: Mix in the non-dairy yogurt, maple syrup, vanilla extract, lemon juice, and oil until evenly combined with the dry mixture.
- Adjust Batter Consistency: Stir in 2 tablespoons of non-dairy milk or club soda; check the batter thickness. If it’s too thick, add 1 to 2 more tablespoons of liquid to achieve a typical pancake batter consistency. Let the batter rest for 5 minutes to thicken slightly.
- Preheat Skillet: Heat a skillet over medium heat until evenly hot. Add a small amount of oil or vegan butter and spread it around to prevent sticking.
- Cook Pancakes: Pour 1/4 cup portions of batter into the skillet, spreading slightly. Sprinkle blueberries on top of each pancake. Cover the skillet with a lid to trap heat and moisture, which keeps the pancakes tender.
- Flip Pancakes: When edges start setting and pancakes rise, remove the lid, flip the pancakes carefully, then cover again. Cook for about 2 more minutes until golden brown on the other side.
- Serve: Repeat with remaining batter. Serve warm with vegan butter, maple syrup, and extra fresh fruit as desired.
Notes
- Using almond flour means pancakes cook better on moderate heat to prevent burning.
- Covering the skillet helps retain moisture for tender gluten-free pancakes.
- Adjust amount of non-dairy milk or club soda to get the ideal batter consistency.
- Blueberries can be fresh or frozen; add as many as you prefer for more fruity bursts.
- Resting the batter allows it to thicken and improve texture.
