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–+ servings

Gluten-Free Blueberry Lemon Pancakes

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Servings 15 pancakes

Ingredients
  

  • 2.5 cups almond flour
  • 3/4 cup tapioca starch (also called tapioca flour)
  • 1/4 tsp salt
  • 2 tsp vanilla extract
  • 1/2 tsp baking powder
  • 2 eggs
  • 1.5 cups non-dairy milk (or any milk of your choice)
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 ⅓ cups fresh blueberries
  • coconut oil for frying the pancakes

Instructions
 

  • In a large mixing bowl, combine the almond flour, tapioca flour, salt, and baking powder. Whisk to combine.
  • To the flour mixture, add the eggs, vanilla extract, milk, lemon zest, and lemon juice. Whisk until combined and there are no big clumps. Add the blueberries and stir them in, being gentle to not break them up.
  • Let the batter sit for about 10 minutes to thicken up. In the meantime, preheat a large skillet over medium heat.
  • When the pan is hot, add about a tbsp of coconut oil let it melt. Use a 1/3 cup measuring cup to scoop and pour the batter into the skillet. Only cook 2-3 pancakes at a time to make sure that you don't crowd the pan.
  • Cook for 2-3 minutes, then flip and cook for another 2 minutes, until each side is golden brown.
  • Repeat with the rest of the batter. (if the pan starts to get too hot and is browning the pancakes too fast, feel free to turn it down to medium-low)
  • Serve with butter and maple syrup and enjoy!
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