These candy and zesty lemon blueberry pancakes are gluten-free and grain-free, but they’re so gentle and fluffy! You aren’t going to imagine that these almond flour pancakes are gluten-free!
Desk of Contents
I like pancakes when they’re hearty and never simply carriers of maple syrup 🙂 These gluten-free lemon blueberry pancakes are my newest pancake-making journey and use almond flour that make them a satisfying Breakfast. They’re full of candy blueberries and have a terrific,tangy taste from lemon juice and zest. They’ve an ideal texture and taste — nobody will guess that they’re each gluten-free and grain-free!
You may make them much more fluffy by including somewhat little bit of membership soda to the batter as an alternative of the non-dairy milk. I exploit non-dairy milk for this recipe,however as you will have seen in my different gluten-free recipes,like my gluten-free muffins,I normally add membership soda as one of many rising brokers. Including some air to gluten-free batter earlier than cooking or baking it helps it rise and get fluffy,and reduces the possibilities of gummy end result.
If you happen to like these pancakes,don’t miss my different vegan pancake recipes,like my sheet pan pancakes,banana oat pancakes,and cinnamon streusel pancakes! These are all both gluten-free or embrace an choice for making them gluten-free.
Why You’ll Love Lemon Blueberry Pancakes
- SO gentle and fluffy with sweet-tart blueberries and zesty lemon
- simple,1-bowl batter
- gluten-free,grain-free,and soy-free
- 30-minute vegan breakfast
Extra Lemon Blueberry Goodness
Recipe Card
Gluten-Free Lemon Blueberry Pancakes
These candy and zesty lemon blueberry pancakes are gluten-free and grain-free,but they’re so gentle and fluffy! You aren’t going to imagine that these almond flour pancakes are gluten-free and grain-free.
Servings:4
Energy:282kcal
Components
Dry Components
- 1cup(112g)blanched almond flour
- 1/2cup(60g)tapioca starch
- 1 1/2teaspoonbaking powder
- 1/4teaspoonbaking soda
- 1/4teaspoonsalt
- 1teaspoonlemon zest
Moist Components
- 3tablespoon(44.36ml)non-dairy yogurt
- 2tablespoonsmaple syrup
- 1tablespoonlemon juice
- 1/2teaspoonvanilla extract
- 1tablespoonoil
- 2 to threetablespoonsnon-dairy milkor use membership soda
To Add Later
- 1/4cup(37g)blueberriesor extra,if you would like!
Directions
In a bowl,add all the dry elements — that is the almond flour,tapioca starch,baking powder,baking soda,salt,and lemon zest — and blend rather well. Press and blend to interrupt all of the almond flour lumps,as a result of when you add the moist elements,these lumps will likely be tougher to combine in.
Then,combine within the non-dairy yogurt,maple syrup,vanilla,lemon juice,and oil.
Add 2 tablespoons of the milk/membership soda and blend in,and see if the combination is sort of a pancake batter consistency. In any other case add one other 1 to 2 extra tablespoons of the non-dairy milk,and blend in. When you combine,it ought to be like a pancake batter. Let it sit for 5 minutes to thicken somewhat bit. We wish it to get somewhat thicker than pancake batter.
Preheat a skillet over medium warmth,and let the skillet get properly and evenly scorching. Since we’re utilizing almond flour,we do not need to prepare dinner it at actually excessive warmth. As soon as the skillet is scorching,add somewhat little bit of oil or vegan butter and unfold throughout. Ladle 1/4 cup of the batter onto the skillet and unfold it out somewhat bit. Then,high it with some blueberries,and repeat for as many pancakes as will match into your skillet.
Cowl the skillet with a lid. Masking the skillet permits the warmth to be trapped within the skillet and in addition provides somewhat little bit of steam and extra moisture to the pancakes,which is important for gluten free pancakes,as they will dry out actually shortly.
As soon as the pancakes are rising and the sides are beginning to set,open the lid,and flip them. Cowl once more with the lid,and proceed cooking for two minutes or extra,till the pancakes are golden on the opposite facet,as properly.
Repeat for all of the pancakes. Serve them with some vegan butter and maple syrup,as wanted,or some extra recent fruit on the facet.
Notes
This recipe is gluten-free and grain-free. It’s additionally soy-free,should you use a soy-free,non-dairy yogurt and non-dairy milk.
Nuts:It’s actually tough to make this nut-free,as a result of the bottom of the recipe is totally almond,however you need to use a distinct nut flour,in case you have an almond allergy,like cashew flour or macadamia nut flour.
Tapioca starch provides one of the best outcomes,however should you don’t have tapioca starch,you need to use a mixture of atleast 2 of cornstarch,potato, arrowroot starch
Diet
Diet Info
Gluten-Free Lemon Blueberry Pancakes
Quantity Per Serving
Energy282
Energy from Fats 162
% Every day Worth*
Fats18g28%
Saturated Fats 1g6%
Sodium227mg10%
Potassium189mg5%
Carbohydrates29g10%
Fiber 3g13%
Sugar 9g10%
Protein6g12%
Vitamin A5IU0%
Vitamin C4mg5%
Calcium160mg16%
Iron1mg6%
* % Every day Values are based mostly on a 2000 calorie food regimen.
Components
- blanched almond flour – Blanched almond flour provides you with one of the best trying pancakes. If you happen to can’t discover blanched,it’s OK,however the coloration will likely be completely different. See substitute choices in recipe notes.
- tapioca starch – That is your binder. Tapioca starch provides one of the best outcomes,however should you don’t have tapioca starch,you need to use a mixture of cornstarch and one other starch,like potato or arrowroot.
- baking powder,baking soda,– To leaven the batter.
- lemon juice and zest – For that zesty,lemony taste!
- vanilla for traditional pancake taste
- non-dairy yogurt – Provides moisture and tang. salt balances the candy taste
- maple syrup – Provides extra moisture and pure sweetness.
- oil – Provides moisture and helps the pancakes brown.
- non-dairy milk – For extra moisture! Use membership soda as an alternative of even fluffier pancakes.
- blueberries – Candy blueberries are so good with this lemony batter!
Ideas
- If you combine the dry elements,make sure that to interrupt up the almond flour lumps as a lot as potential,as a result of it’s going to develop into very tough to try this after you add the moist elements to the bowl.
- The batter ought to be barely thicker than pancake batter after mixing after which letting it sit for five minutes within the bowl.
- Masking the pan whereas cooking is essential. It traps the steam,which helps the pancakes come out so completely moist!
- These pancakes are fluffiest and softest when they’re recent,so serve instantly.
Tips on how to Make Gluten-Free Lemon Blueberry Pancakes
In a bowl,add all the dry elements — that’s the almond flour,tapioca starch,baking powder,baking soda,salt,and lemon zest — and blend rather well. Press and blend to interrupt all of the almond flour lumps,as a result of when you add the moist elements,these lumps will likely be actually exhausting to interrupt down right into a batter.
So press with a spatula or a fork to interrupt all of the almond flour lumps,and blend them in. You can too sift the almond flour,should you like,however as a result of the flour is just not as positive as all-purpose flour,you need to use an even bigger sifter. I normally simply press rather well,and it really works out simply positive.
Then,combine within the non-dairy yogurt,maple syrup,lemon juice,vanilla and oil.
Add 2 tablespoons of the milk/ membership soda and blend in,and see if the combination is sort of a pancake batter consistency. In any other case add one other 1 to 2 extra tablespoons of the non-dairy milk,and blend in.
When you combine,it ought to be like a pancake batter. Let it sit for 5 minutes to thicken somewhat bit,and that’s the consistency we wish. We wish it to get somewhat thicker than pancake batter.
Preheat a skillet over medium warmth,and let the skillet get properly and evenly scorching. Since we’re utilizing almond flour,we don’t need to prepare dinner it at actually excessive warmth,so be sure you prepare dinner it over medium warmth. As soon as the skillet is scorching,add somewhat little bit of oil and unfold throughout. Ladle 1/4 cup of the batter onto the skillet and unfold it out somewhat bit. Then,high it with some blueberries,and repeat for as many pancakes as will match into your skillet.
Cowl the skillet with a lid. Masking the skillet permits the warmth to be trapped within the skillet and in addition provides somewhat little bit of steam and extra moisture to the pancakes,which is important for gluten free pancakes,as they will dry out actually shortly.
As soon as the pancakes are rising and the sides are beginning to set,open the lid,and flip them. Cowl once more with the lid,and proceed cooking for two minutes or extra,till the pancakes are golden on the opposite facet,as properly.
Repeat for all of the pancakes,and serve them with some vegan butter and maple syrup,as wanted,or some extra recent fruit on the facet.
Often Requested Questions
This recipe is gluten-free and grain-free. It’s additionally soy-free,should you use a soy-free,non-dairy yogurt and non-dairy milk.
It’s actually tough to make this nut-free,as a result of the bottom of the recipe is totally almond,however you need to use a distinct nut flour,in case you have an almond allergy,like cashew flour or macadamia nut flour.
There are a whole lot of completely different gluten-free flours that you need to use,however I like this mixture of almond flour with tapioca starch for gentle,fluffy outcomes!
