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–+ servings
Paleo Lemon Blueberry Pancakes

Fluffy Paleo Lemon Blueberry Pancakes for a Bright Morning Boost

These Paleo Lemon Blueberry Pancakes offer a delightful breakfast with a focus on gluten-free, grain-free, and dairy-free goodness.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Paleo
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Bob's Red Mill Paleo Baking Flour Substitute with a mix of almond flour, coconut flour, arrowroot starch, and tapioca flour if unavailable
  • 1 teaspoon Baking Soda Acts as a leavening agent to create fluffiness
  • 1 pinch Salt Enhances flavor; no direct substitution needed
  • 3 large Eggs Can use flax eggs for a vegan option
  • 1 cup Almond Milk Substitute with coconut milk for a different flavor burst
  • Zest of 1 Lemon Use fresh lemon for best results
  • Juice of 1 Lemon
  • 2 tablespoons Coconut Oil Can substitute with melted butter or ghee
  • 2 tablespoons Maple Syrup Use sugar-free syrup for a lower-carb option
  • 1 teaspoon Vanilla Extract Pure vanilla extract can be used as an alternative
  • 1 cup Blueberries Can substitute with any berries or omit them for plain pancakes

Equipment

  • non-stick skillet
  • mixing bowls
  • whisk
  • spatula
  • Measuring cups
  • Ice cream scoop

Method
 

Step-by-Step Instructions
  1. Preheat a non-stick skillet or griddle over medium heat for about 2-3 minutes. Lightly grease it with a bit of coconut oil.
  2. In a small bowl, combine 1 cup of Bob's Red Mill Paleo Baking Flour, 1 teaspoon of baking soda, and a pinch of salt. Whisk together until well blended.
  3. In a larger bowl, whisk together 3 large eggs, 1 cup of almond milk, the zest and juice of 1 lemon, 2 tablespoons of melted coconut oil, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract until fully integrated.
  4. Gradually add the dry flour mixture to the wet ingredients while gently stirring. Mix until just combined; a few lumps are okay.
  5. Gently fold 1 cup of fresh blueberries into the batter.
  6. Pour two scoops of batter onto the preheated skillet for each pancake, leaving space between them.
  7. Watch for bubbles to form on the surface; flip the pancakes when edges appear set. Cook until golden brown.
  8. Once all pancakes are cooked, stack them high on a plate. Serve warm with maple syrup or toppings as desired.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 6gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For the best results, use fresh ingredients and ensure the skillet is at the right temperature.

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