GLUTEN FREE LEMON BLUEBERRY PANCAKES

These delicious lemon blueberry pancakes are made with greek yogurt for an extra boost of protein! These healthy lemon blueberry pancakes are made from oat flour, so are completely gluten free and are filled with extra flavour from fresh blueberries, lemon juice & zest. 

INGREDIENTS

For the dry ingredients:

• 1 cup oat flour + 1 tablespoon
• 2 teaspoons baking powder
• ¼ teaspoon salt

For the wet ingredients:

• ½ cup vanilla greek yogurt or sub dairy free yogurt
• 1 egg
• Zest from 1 lemon
• 3 tablespoons freshly squeezed lemon juice
• ¼ cup unsweetened vanilla almond milk, plus more if necessary (any milk should work!)
• 1 tablespoon coconut sugar or organic cane sugar
• 1 teaspoon vanilla extract

To mix-in:

• 2/3 cup fresh blueberries, plus extra for serving. You can also use frozen blueberries, but it will colour the pancakes purple.

For cooking:

• Butter, olive oil or coconut oil

INSTRUCTIONS

• In a medium bowl, whisk together the oat flour (1 cup + 1 tablespoon), baking powder and salt. Set aside.
• In a separate large bowl, whisk together yogurt, egg, lemon zest, lemon juice, almond milk, coconut sugar until well combined.
• Add the dry ingredients to the wet ingredients and mix with a wooden spoon until well combined; gently stir in blueberries. If the batter is too thick, add 1 tablespoon milk; if the batter is too thin, add 1 tablespoon more oat flour. (The batter mix will vary slightly due to the different yogurt brands)
• Lightly coat a skillet or griddle with butter or spray oil and place over medium heat. Add 1/3 cup of the batter to the griddle for each pancake and cook for 2-4 minutes until the pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on the other side.
• Add more butter or spray oil to the pan if needed for remaining pancakes. Makes 8 medium pancakes total. Serve with maple syrup and extra blueberries on top.

Freezer-friendly lemon blueberry pancakes

You can make these fluffy lemon blueberry pancakes ahead of time and serve them at a later date!

Place the pancakes on a baking sheet so they aren’t touching and place them in the freezer for 30 minutes (this is called a flash freeze).

Simply add pancakes to a plate and microwave for 30-60 seconds to warm up.

Place the frozen pancakes in freezer safe bags or containers and freeze for up to 3 months.

Gluten Free Lemon Poppyseed Muffins

Recipe adapted from Feasty Travels

These Gluten Free Lemon poppyseed muffins are fluffy, bright and full of flavour!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 16 minutes mins

resting time 30 minutes mins

Course Breakfast, brunch

Ingredients

  

• 1 large egg
• ½ cup coconut flour or granulated organic cane sugar if you don’t mind refined sugar
• 1 tbsp coconut oil melted and cooled
• ¼ cup salted butter melted and cooled
• 1 lemon juice & zest
• 1 tsp vanilla extract
• ½ cup milk room temperature
• 1 cup gluten free flour
• ¼ cup almond flour
• ½ tbsp baking powder
• ¼ tsp baking soda
• 1 tbsp poppy seeds
• Optional Lemon Glaze not refined sugar free
• ½ lemon juice & zest
• ¼ cup powdered sugar
• 1-2 tbsp milk of choice if needed

Instructions

 

• Whisk together the egg and sugar until light and fluffy
• Add in the butter, coconut oil, milk, lemon juice, lemon zest and vanilla extract
• Mix until fully combined
• Fold in the flours, baking powder and baking soda
• Mix until fully combined then fold in the poppy seeds
• Let the batter rest for 30 minutes to 1 hour, at room temperature, covered by a kitchen towel.
• Preheat oven to 400 degrees F
• Using about 1/4 cup, or an ice cream scoop, fill the muffin liners with batter. The liners should be filled to just below the top
• Bake for 8 minutes at 400 degrees, then reduce the oven temperature to 350 degrees F. Bake for an additional 8 minutes
• The muffins are done when slightly golden on top and a toothpick comes out clean.
• Let cool for 10 minutes
• Optional glaze – In a small bowl, combine the lemon juice, zest & powdered sugar. Whisk until smooth. Add sugar (1tbsp at a time) or milknuntil a drizzly consistency is reached. Pour over cooled muffins and enjoy!

Notes

• • • Freezer-friendly lemon poppyseed muffins

      You can make these fluffy lemon poppyseed muffins ahead of time and serve them at a later date!
      1. Place the frozen muffins in freezer safe bags or containers and freeze for up to 3 months.
      2. Once ready to reheat, simply heat in the microwave for 10-20 seconds until warm.
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Keyword gluten free, lemon, poppyseed