Lemon Blueberry Almond Flour Pancakes

Hi there, food lover! 👋 Craving a breakfast that’s both wholesome and bursting with bright flavors? These Lemon Blueberry Almond Flour Pancakes are soft, fluffy, and naturally gluten-free—perfectly sweet with juicy berries and a refreshing citrus kick. 🫐🍋🥞 Let’s get flipping!

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Ingredients:

Dry ingredients:

• 1½ cups almond flour
• ½ teaspoon baking soda
• Pinch of salt

Wet ingredients:

• 2 large eggs
• ¼ cup unsweetened almond milk (or any milk of choice)
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 tablespoon lemon juice

Add-ins:

• ½ cup fresh or frozen blueberries (do not thaw if frozen)
• Butter or oil for greasing the pan

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Directions:

1. In a medium bowl, whisk together the almond flour, baking soda, and salt.
2. In another bowl, beat the eggs, then add milk, honey (or maple syrup), vanilla, lemon zest, and lemon juice. Mix well.
3. Combine the wet and dry ingredients, stirring just until smooth. Gently fold in the blueberries.
4. Heat a non-stick skillet over medium-low heat and lightly grease with butter or oil.
5. Scoop about 2–3 tablespoons of batter per pancake into the skillet. Cook for 2–3 minutes on each side, until golden and cooked through. Flip gently—they’re delicate!
6. Serve warm with a drizzle of honey, extra berries, or a dollop of yogurt.

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Nutritional Information:

⏰ Prep Time: 10 mins | 🔥 Cook Time: 15 mins | ⏳ Total Time: 25 mins
⚡ Calories per serving: ~270 (for 3–4 small pancakes) | 🍽️ Servings: 3

#GlutenFreeBreakfast #AlmondFlourMagic #LemonLove #BlueberryDelight #HealthyPancakes

Bon appétit and happy cooking! 👩🍳🍽️