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!
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
Directions:
- In a medium bowl, whisk together the almond flour, baking soda, and salt.
- In another bowl, beat the eggs, then add milk, honey (or maple syrup), vanilla, lemon zest, and lemon juice. Mix well.
- Combine the wet and dry ingredients, stirring just until smooth. Gently fold in the blueberries.
- Heat a non-stick skillet over medium-low heat and lightly grease with butter or oil.
- 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!
- Serve warm with a drizzle of honey, extra berries, or a dollop of yogurt.
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! 👩🍳🍽️
