These Sweet and Spicy Lemon Blueberry Pancakes are gluten and grain free, but so light and fluffy! You won’t believe these almond flour pancakes are gluten free!
I love pancakes when they are hearty and not just carriers of maple syrup 🙂 These Gluten Free Lemon Blueberry Pancakes are my latest pancake adventure and I use almond flour which makes them a satisfying breakfast. They are packed with sweet blueberries and have a great, tangy flavor from lemon juice and zest. They have the perfect texture and taste—no one will know they’re both gluten-free and grain-free!
You can make them even fluffier by adding some baking soda to the batter instead of dairy milk. I use non-dairy milk for this recipe, but as you saw in my other one gluten free recipeslike my gluten-free cakes, I usually add baking soda as one of the leavening agents. Adding a little air to gluten-free dough before cooking or baking helps it rise and become fluffy and reduces the chances of a gummy result.
If you like these pancakes, don’t miss my other vegan pancake recipes, like mine sheet pan pancakes, Banana Oat Pancakesand cinnamon streusel pancakes! All of them are either gluten-free or include a gluten-free option.
Why You’ll Love Lemon Blueberry Pancakes
- SO light and fluffy with sweet tart blueberries and tangy lemon
- easy dough in 1 bowl
- gluten free, grain free and soy free
- 30 minute vegan breakfast
More lemon blueberries
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In a bowl, add all the dry ingredients – almond flour, tapioca starch, baking powder, baking soda, salt and lemon zest – and mix very well. Press and mix to break up any lumps of almond flour, because once you add the wet ingredients, those lumps will be harder to mix.
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Then mix in the non-dairy yogurt, maple syrup, vanilla, lemon juice and oil.
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Add 2 tbsp of milk/club soda and mix and see if the mixture is like pancake batter. Otherwise, add another 1 to 2 tablespoons of nondairy milk and stir. After mixing, it should be like a pancake batter. Let it sit for five minutes to thicken a bit. We want it to be a little thicker than pancake batter.
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Preheat a pan over medium heat and allow the pan to get nice and evenly hot. Since we are using almond flour, we don’t want to cook it at a very high temperature. Once the pan is hot, add a little oil or vegan butter and spread all over. Pour 1/4 cup of the batter onto the pan and spread it out a bit. Then top it with some blueberries and repeat for as many pancakes as will fit in the pan.
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Cover the pan with a lid. Covering the pan allows the heat to be trapped in the pan and also adds some steam and more moisture to the pancakes, which is essential for gluten-free pancakes as they can dry out very quickly.
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After the pancakes rise and the edges start to set, open the lid and flip them over. Cover again with the lid and continue to cook for 2 minutes or more until the pancakes are golden on the other side as well.
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Repeat for all pancakes. Serve them with a little vegan butter and maple syrup if desired, or more fresh fruit on the side.
This recipe is gluten and grain free. It’s also soy-free if you use soy-free yogurt and dairy-free milk.
Nuts: It’s really hard to make this nut-free because the base of the recipe is all almonds, but you can use a different nut flour if you have an almond allergy, like cashew flour or macadamia flour.
Tapioca starch gives the best results, but if you don’t have tapioca starch, you can use a mixture of at least 2 corn starch, potato, arrowroot starch
Calories: 282kcal, Carbohydrates: 29g, Protein: 6g, fats: 18g, Saturated Fats: 1g, sodium: 227mg, potassium: 189mg, Fibers: 3g, sugar: 9g, Vitamin A: 5IU, Vitamin C: 4mg, calcium: 160mg, Iron: 1mg
The nutritional information is calculated automatically, so it should only be used as an estimate.
ingredients
- blanched almond flour – blanched almond flour will give you the best looking pancakes. If you can’t find blanched, no problem, but the color will be different. See the recipe notes for substitution options.
- Tapioca Starch – This is your binder. Tapioca starch works best, but if you don’t have tapioca starch, you can use a mixture of cornstarch and another starch, such as potato or arrowroot.
- baking powder, bicarbonate of soda, – For raising the dough.
- lemon juice and zest – For that tangy, lemony flavor!
- vanilla for a classic pancake flavor
- non-dairy yogurt – Adds moisture and flavor. the salt balances the sweet taste
- Maple Syrup – Adds more moisture and natural sweetness.
- Oil – Adds moisture and helps the pancakes brown.
- non-dairy milk – For more moisture! Use baking soda instead for even fluffier pancakes.
- Blueberries – Sweet blueberries are so good with this lemon batter!
Tips
- When mixing the dry ingredients, be sure to break up the almond flour lumps as much as possible because it will become very difficult to do this once you add the wet ingredients to the bowl.
- The batter should be a little thicker than pancake batter after mixing it and then letting it sit for 5 minutes in the bowl.
- Covering the pan while cooking is key. It traps the steam, which helps the pancakes come out perfectly moist!
- These pancakes are fluffiest and softest when fresh, so serve immediately.
How to Make Gluten-Free Blueberry Lemon Pancakes
In a bowl, add all the dry ingredients – almond flour, tapioca starch, baking powder, baking soda, salt and lemon zest – and mix very well. Press and mix to break up any lumps of almond flour, because once you add the wet ingredients, those lumps will be really hard to break into a batter.
So press with a spatula or fork to break up any lumps of almond flour and mix them in. You can also sift the almond flour if you like, but since the flour isn’t as fine as all-purpose flour, you’ll want to use a larger sieve. I usually just push really hard and it works out fine.
Then mix in the non-dairy yogurt, maple syrup, lemon juice, vanilla, and oil.
Add 2 tbsp of milk/club soda and mix and see if the mixture is like pancake batter. Otherwise, add another 1 to 2 tablespoons of nondairy milk and stir.
After mixing, it should be like a pancake batter. Let it sit for five minutes to thicken a bit and that’s the consistency we want. We want it to be a little thicker than pancake batter.
Heat a pan over medium heat and allow the pan to get nice and evenly hot. Since we are using almond flour, we don’t want to cook it at a very high temperature, so be sure to cook it on medium heat. Once the pan is hot, add a little oil and brush all over. Pour 1/4 cup of the batter onto the pan and spread it out a bit. Then top it with some blueberries and repeat for as many pancakes as will fit in the pan.
Cover the pan with a lid. Covering the pan allows the heat to be trapped in the pan and also adds some steam and more moisture to the pancakes, which is essential for gluten-free pancakes as they can dry out very quickly.
After the pancakes rise and the edges start to set, open the lid and flip them over. Cover again with the lid and continue to cook for 2 minutes or more until the pancakes are golden on the other side as well.
Repeat for all the pancakes and serve with a little vegan butter and maple syrup if desired, or more fresh fruit on the side.
Frequently asked questions
This recipe is gluten and grain free. It’s also soy-free if you use soy-free yogurt and dairy-free milk.
It’s really hard to make this nut-free because the base of the recipe is all almond, but you can use another nut flour if you have an almond allergy, like cashew flour or macadamia flour.
There are many different gluten-free flours you can use, but I love this blend of almond flour with tapioca starch for light, fluffy results!
