Lifestyle, Food /

Lemon Blueberry Pancakes (Gluten + Dairy Free!)

 

When quarantine began last year and the world went into baking mode, pancakes became my specialty. Since then, I’ve been making different variations of pancakes nearly every weekend. It’s been fun to create new rituals at home over the last year, and this special little breakfast gave me something to look forward to doing at home.

Whenever I’m cooking at home, I like to try gluten-free and dairy free alternatives whenever I can. After lots of trial and error, I think I’ve finally perfected a gluten-free, dairy-free, naturally-sweetened pancake recipe. It’s loaded with lemon which gives them a tart flavor and the blueberries balance it out with subtle sweetness. I like to top them off with added blueberries, blackberries, toasted almonds, coconut yogurt, or really whatever you’d like!


 

 


The serving bowls that I used from Rigby Home are perfect for making a beautiful breakfast spread. Rigby Home is a female-founded tableware brand, and their dinnerware is made from natural clay sourced in Portugal. I’m obsessed with their mini bowls! They are the cutest, small size and I’m looking forward to using them in my next charcuterie board too.

Happy brunching!


*Makes 12-14 pancakes.

Ingredients

3 pasture-raised eggs, at room temperature
1-1/2 cup light, unsweetened coconut milk (about 1 can)
3 tbsp lemon juice
1 1/2 tbsp grated lemon zest, plus more for garnish
1 Tbsp. raw honey or 1 tbsp maple syrup (optional)
2 tsp. vanilla extract
1 Tbsp. melted coconut oil (plus more for cooking)
1 cup gluten-free flour (I used Bob’s Red Mill All-Purpose GF flour, but almond flour works too!)
1/4 cup coconut flour
3/4 tsp. baking powder
Pinch of sea salt

Optional Toppings:
Maple syrup
Toasted almonds
Blueberries
Blackberries
Coconut flakes
Coconut yogurt

Instructions

In a large mixing bowl, whisk together the eggs, coconut milk, lemon juice, honey, coconut oil, and vanilla extract until smooth. Mix in the all-purpose or almond flour, baking powder, and salt. Next, use a sieve to slowly sift in the coconut flour. Start slowly, and whisk to avoid clumping. Fold in the lemon zest and let the batter rest for a few minutes.

Heat about 1 tablespoon coconut oil over a non-stick skillet. When the pan is hot and the batter sizzles, scoop out or pour 2-3 portions of batter. I like to use a cookie scoop to get nice even size pancakes. Top each pancake with a few blueberries, pressing them in slightly so they cook into the pancakes. After 3-5 minutes, when air bubbles start to appear throughout the pancakes, flip them and cook for another 3 minutes roughly, or until golden brown.

Transfer pancakes to a plate and cover with foil. Alternatively, you could heat the oven to 250° and transfer the pancakes to a cookie sheet and keep them warmed in the oven until ready to serve. Top with a drizzle of maple syrup and your desired toppings.
Enjoy!