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 Blueberry Pancakes

Recipe adapted from Ambitious Kitchen

These Gluten Free Lemon Blueberry pancakes are soft, fluffy and full of flavour! Perfect for any breakfast or brunch.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Breakfast, brunch, pancake

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:
• ⅔ 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.

Notes

• • • Freezer-friendly lemon blueberry pancakes

      You can make these fluffy lemon blueberry pancakes ahead of time and serve them at a later date!
      1. 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).
      2. Place the frozen pancakes in freezer safe bags or containers and freeze for up to 3 months.
      3. Once ready to reheat, simply add pancakes to a plate and microwave for 30-60 seconds or until warm.
    •  

Keyword blueberry, gluten free, lemon, pancake