Description
Fluffy Lemon Blueberry Almond Flour Pancakes made with almond flour, fresh lemon zest, and juicy blueberries. Naturally gluten-free and perfect for breakfast or brunch.
Ingredients
Scale
- 1½ cups almond flour
- ½ teaspoon baking soda
- Pinch salt
- 2 large eggs
- ¼ cup unsweetened almond milk
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon lemon juice
- ½ cup blueberries
- Butter or oil for greasing
Instructions
1. Whisk almond flour, baking soda, and salt in a bowl.
2. Whisk eggs, almond milk, honey, vanilla, lemon zest, and lemon juice in another bowl.
3. Combine wet and dry ingredients until smooth.
4. Fold blueberries into batter.
5. Heat lightly greased skillet over medium-low heat.
6. Scoop 2–3 tablespoons batter per pancake.
7. Cook 2–3 minutes until edges set.
8. Flip carefully and cook another 2–3 minutes.
9. Repeat with remaining batter.
10. Serve with blueberries, yogurt, lemon zest, and honey.
Notes
- Do not overmix the batter.
- Use fresh or frozen blueberries.
- Store refrigerated for 4 days.
- Freeze up to 3 months.
- Prep Time: 10 Minutes
- Cook Time: 15 Minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 270
- Sugar: 9g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 95mg
Keywords: Lemon Blueberry Almond Flour Pancakes, gluten-free pancakes, healthy breakfast