Gluten-Free Lemon Blueberry Pancakes
User Reviews
5
Gluten-Free Lemon Blueberry Pancakes
Description
These Gluten-Free Lemon Blueberry Pancakes rely on almond flour and tapioca starch, combined with baking powder and baking soda to provide lift. Lemon zest and juice brighten the batter with fresh citrus notes. Wet ingredients include non-dairy yogurt, maple syrup, vanilla, lemon juice, oil, and a bit of non-dairy milk or club soda to reach pancake batter consistency. Adding blueberries last preserves their shape and flavor.
The pancakes cook on a medium-heated skillet with a light oil coating to prevent sticking and promote even browning. The texture is moist but tender, with the almond flour and tapioca starch working together to form a batter that thickens slightly after resting five minutes. This recipe is also free of soy if soy-free ingredients are chosen.
Serving fresh is best to enjoy the pancakes at their lightest texture. They can be stored in the refrigerator for up to four days or frozen up to a month. Variations in nut flours are possible but may impact texture and flavor. The recipe notes that tapioca starch produces the best results, though other starch combinations might be substituted.
Ingredients
Dry Ingredients
- 1 cup almond flour blanched
- 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 neutral cooking oil generic cooking oil
- 2 to 3 tablespoons non-dairy milk or use club soda
To Add Later
- 1/4 cup blueberries or more, if you want!
Instructions
- In a bowl, add all of the dry ingredients — that's the almond flour, tapioca starch, baking powder, baking soda, salt, and lemon zest — and mix really well. Press and mix to break all the almond flour lumps, because once you add the wet ingredients, those lumps will be harder to mix in.
- Then, mix in the non-dairy yogurt, maple syrup, vanilla, lemon juice, and oil.
- Add 2 tablespoons of the milk/club soda and mix in, and see if the mixture is like a pancake batter consistency. Otherwise add another 1 to 2 more tablespoons of the non-dairy milk, and mix in. Once you mix, it should be like a pancake batter. Let it sit for five minutes to thicken a little bit. We want it to get a little thicker than pancake batter.
- Preheat a skillet over medium heat, and let the skillet get nicely and evenly hot. Since we're using almond flour, we don't want to cook it at really high heat. Once the skillet is hot, add a little bit of oil or vegan butter and spread all around. Ladle 1/4 cup of the batter onto the skillet and spread it out a little bit. Then, top it with some blueberries, and repeat for as many pancakes as will fit into your skillet.
- Cover the skillet with a lid. Covering the skillet allows the heat to be trapped in the skillet and also adds a little bit of steam and more moisture to the pancakes, which is essential for gluten free pancakes, as they can dry out really quickly.
- Once the pancakes are rising and the edges are starting to set, open the lid, and flip them. Cover again with the lid, and continue cooking for 2 minutes or more, until the pancakes are golden on the other side, as well.
- Repeat for all the pancakes. Serve them with some vegan butter and maple syrup, as needed, or some more fresh fruit on the side.
Notes
- Serve these pancakes fresh for optimal texture and taste.
- Refrigerate leftovers for up to 4 days or freeze up to one month.
- Substitute almond flour with other nut flours like cashew or macadamia if allergic, but texture may change.
- If tapioca starch is unavailable, use a combination of at least two starches such as cornstarch, potato, or arrowroot for best results.
- Use soy-free non-dairy yogurt and milk to keep the recipe soy-free.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 1g | 5% |
| Sodium | 227mg | 9% |
| Potassium | 189mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 4mg | 4% |
| Calcium | 160mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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