Gluten Free Lemon Blueberry Pancakes
These Gluten Free Lemon Blueberry Pancakes are made with fresh lemon zest, & sweetened with maple syrup that gives them an incredible candied flavor.
Ingredients
- 2 Cups Almond Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1/4 Cup Pure Maple Syrup
- 2 Tablespoons Coconut Oil
- 1 Teaspoon Vanilla
- 3 Eggs
- 1 Lemon juice and zest
Topping Suggestions
- Blueberries
- Strawberries
Greek Yogurt + Maple Syrup Topping
- 1 Cup Greek Yogurt plain
- 2 Tablespoons Maple Syrup
Instructions
- Begin by adding all the dry ingredients in a medium-sized bowl, including the flour, baking powder, and salt.
- Next, add the wet ingredients to the dry mixture, including the eggs, maple syrup, melted coconut oil, vanilla, lemon juice, and zest. Whisk together until just combined, be careful not to over mix.
- Heat a medium pan or griddle over medium heat and lightly oil it to prevent sticking. Use about 1/4 cup of batter for each pancake, pouring it onto the preheated pan. Cook for 1-2 minutes on each side or until the pancakes are golden brown and cooked through.
- Repeat with the rest of the batter until all of the pancakes are made.
- To make the greek yogurt maple syrup topping on your pancakes, add 2 tablespoons of maple syrup to 1 cup of greek yogurt in a small bowl & mix well.
- Top the pancakes with blueberries and the greek yogurt topping & enjoy!