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stack of gluten-free lemon blueberry pancakes on a plate with blueberries
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5 from 9 votes

Gluten-Free Lemon Blueberry Pancakes

These sweet and zesty lemon blueberry pancakes are gluten-free and grain-free, yet they’re so light and fluffy! You are not going to believe that these almond flour pancakes are gluten-free and grain-free. Makes 6-8 pancakes(about 2 pancakes per serve)
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, brunch
Cuisine: American
Keyword: gluten-free lemon blueberry pancakes, lemon blueberry pancakes, vegan lemon blueberry pancakes
Servings: 4
Author: Vegan Richa

Ingredients

Dry Ingredients

  • 1 cup blanched almond flour
  • 1/2 cup tapioca starch
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon lemon zest

Wet Ingredients

  • 3 tablespoon non-dairy yogurt
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon oil
  • 2 to 3 tablespoons non-dairy milk or use club soda

To Add Later

  • 1/4 cup blueberries or more, if you want!
US Customary - Metric

Instructions

  • In a bowl, add all of the dry ingredients — that's the almond flour, tapioca starch, baking powder, baking soda, salt, and lemon zest — and mix really well. Press and mix to break all the almond flour lumps, because once you add the wet ingredients, those lumps will be harder to mix in.
  • Then, mix in the non-dairy yogurt, maple syrup, vanilla, lemon juice, and oil.
  • Add 2 tablespoons of the milk/club soda and mix in, and see if the mixture is like a pancake batter consistency. Otherwise add another 1 to 2 more tablespoons of the non-dairy milk, and mix in. Once you mix, it should be like a pancake batter. Let it sit for five minutes to thicken a little bit. We want it to get a little thicker than pancake batter.
  • Preheat a skillet over medium heat, and let the skillet get nicely and evenly hot. Since we're using almond flour, we don't want to cook it at really high heat. Once the skillet is hot, add a little bit of oil or vegan butter and spread all around. Ladle 1/4 cup of the batter onto the skillet and spread it out a little bit. Then, top it with some blueberries, and repeat for as many pancakes as will fit into your skillet.
  • Cover the skillet with a lid. Covering the skillet allows the heat to be trapped in the skillet and also adds a little bit of steam and more moisture to the pancakes, which is essential for gluten free pancakes, as they can dry out really quickly.
  • Once the pancakes are rising and the edges are starting to set, open the lid, and flip them. Cover again with the lid, and continue cooking for 2 minutes or more, until the pancakes are golden on the other side, as well.
  • Repeat for all the pancakes. Serve them with some vegan butter and maple syrup, as needed, or some more fresh fruit on the side.

Notes

Storage: These pancakes are best when they are fresh, so serve immediately. Refrigerate for upto 4 days and freeze for upto a month.
This recipe is gluten-free and grain-free. It’s also soy-free, if you use a soy-free, non-dairy yogurt and non-dairy milk.
Nuts: It’s really difficult to make this nut-free, because the base of the recipe is entirely almond, but you can use a different nut flour, if you have an almond allergy, like cashew flour or macadamia nut flour.
Tapioca starch gives the best results, but if you don't have tapioca starch, you can use a mix of atleast 2 of cornstarch, potato,  arrowroot starch 

Nutrition

Calories: 282kcal | Carbohydrates: 29g | Protein: 6g | Fat: 18g | Saturated Fat: 1g | Sodium: 227mg | Potassium: 189mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 160mg | Iron: 1mg