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Lemon Blueberry Pancakes

Active Time: 30 minutes / Cook Time: 30 minutes / Total Time: 45 minutes

Makes 2 servings, about 6-7 thin pancakes each

Lemon Blueberry Pancakes.JPG

Ingredients:

  • 1 cup almond flour (preferably super-fine)
  • 2 eggs
  • ½ to ¾ cup almond milk, plus more if needed
  • 1 teaspoon vanilla
  • 2 teaspoons lemon zest
  • Dash of fine sea salt
  • 1/2 cup frozen blueberries
  • 3 teaspoons ghee or coconut oil, divided
  • Raw honey, to serve
  • Pinch of ground cinnamon, to serve

Directions:

  1. Combine almond flour, eggs, ½ cup almond milk, vanilla, lemon zest, and salt in a mixing bowl until smooth. Add more almond milk if needed, until the batter is a thick but slightly runny consistency. *
  2. Fold in blueberries.
  3. Heat 1 teaspoon ghee in a large non-stick skillet over medium heat.
  4. Once hot, ladle 2 heaping tablespoons of batter per pancake onto the skillet. Depending on how large your skillet is, you should be able to cook 2 pancakes at once. Cook until bubbles form around the edges and on top of your pancake, about 2-3 minutes. When firm enough to flip, flip and cook until browned on the other side, 2-3 minutes longer. Remove cooked pancakes from your skillet and repeat this process with the remaining batter, adding ½ teaspoon of ghee when the skillet looks dry. (Cooked pancakes can be kept warm on a baking sheet in a 200°F oven.)
  5. To serve, drizzle pancakes with raw honey and evenly sprinkle with cinnamon.

*Almond flour pancakes will not behave the way wheat flour pancakes do. The flour will sink to the bottom of the batter, so make sure you are scooping from the bottom of the bowl when you ladle batter into the pan. The pancakes are fragile, so wait until bubbles have formed and popped all over the surface of the pancake before attempting to flip; a thin metal spatula will help with the turning. In addition, the frozen blueberries will turn the batter a shade of bluish gray…the color will “cook out” of the pancakes, but if it really bothers you, instead of mixing the blueberries into the batter, sprinkle them on top of each pancake as soon as they’re ladled into the skillet.