Sunday, November 19, 2023
HomeHealthy EatingFluffy Lemon Blueberry Pancakes (gluten free!)

Fluffy Lemon Blueberry Pancakes (gluten free!)


I’ve obtained brunch and vivid, recent citrus flavors on the thoughts and I’m not mad about it. After sharing all of my greatest lemon recipes with you final weekend I obtained much more excited to share this superb recipe that simply so occurs to be excellent for Mom’s Day brunch (and actually any day). I do know you’re all obsessive about this lemon blueberry baked oatmeal, so prepare for a brand new method to get pleasure from these scrumptious flavors.

These are the most effective, fluffiest lemon blueberry pancakes you’ll ever eat. I imply, simply have a look at that stack! Not solely is the feel *chef’s kiss* with these stunning golden edges, however these pancakes additionally pack 9g of protein per serving because of greek yogurt. I made these infants gluten free for you utilizing gluten free oat flour, which, as you recognize by now, you’ll be able to simply make proper at dwelling.

Don’t overlook these cute little poppy seeds for an additional spring-y vibe, and make sure to prime your stack with additional berries & maple syrup. As at all times I’ve included loads of methods to customise these pancakes to your liking, so add them to your brunch menu ASAP!

stack of healthy lemon blueberry pancakes

Every part you’ll must make lemon blueberry pancakes

These wholesome lemon blueberry pancakes are naturally sweetened, filled with protein, and bursting with recent lemon taste. What extra might you need? Right here’s all the pieces you’ll must make them:

  • Flour: we’re utilizing oat flour to present these pancakes the right texture. Hold them gluten free by utilizing gluten free oat flour, and see under for how one can make your personal oat flour proper at dwelling!
  • Baking staples: you’ll additionally want baking powder (not soda!), salt, and poppy seeds for that lemon poppy seed taste.
  • Yogurt: I like to make use of vanilla greek yogurt or siggi’s plant primarily based yogurt to maintain the pancakes dairy free, however any greek yogurt will do! Yogurt provides the right quantity of moisture and a lift of protein.
  • Egg: you’ll want 1 egg on this recipe to assist maintain the pancakes collectively.
  • Lemon: we’re getting all the lemon taste from recent lemon juice and zest.
  • Milk: you’ll additionally want a bit milk of alternative for moisture. I like to make use of unsweetened vanilla almond milk.
  • Sweetener: we’re including only a tablespoon of coconut sugar to naturally sweeten the pancakes. You’ll even be including some vanilla extract and almond extract for superb taste — the almond extract makes the pancakes style like your fav lemon poppy seed bread or cake!
  • Combine-ins: don’t overlook the recent blueberries, and avoid wasting to sprinkle on prime!
  • Oil: to prepare dinner the pancakes you’ll additionally want olive oil, coconut oil, butter, or vegan butter.

whisking batter for lemon blueberry pancakes in a bowl

Customise these wholesome lemon blueberry pancakes

There are just a few tweaks to those straightforward lemon blueberry pancakes that you could make that can nonetheless preserve them scrumptious and fluffy! Right here’s what I can suggest:

  • Hold them dairy free: merely use your favourite dairy free yogurt and dairy free milk. You’ll additionally need to prepare dinner the pancakes in oil or vegan butter.
  • For the blueberries: be at liberty to make use of raspberries as a substitute, they’ll be scrumptious!
  • For the coconut sugar: you may also use common, natural cane sugar as a substitute.

mixing batter for gluten free lemon blueberry pancakes in a bowl

Can I take advantage of a special flour?

Sadly, I can’t suggest an alternative to the oat flour, however you’ll be able to simply make your personal flour proper at dwelling utilizing rolled oats! Get all of my suggestions & methods right here and add your oat flour proper into this lemon blueberry pancake recipe. Bear in mind to make use of gluten free rolled oats in case you’d prefer to preserve these pancakes gluten free.

drizzling syrup onto a stack of gluten free lemon blueberry pancakes

Add a bit additional pleasure

To make these lemon blueberry pancakes additional particular, improve the almond extract to 1/2 teaspoon. The flavour is superb, belief me! Particularly in case you love almond taste.

How you can make excellent lemon blueberry pancakes

  1. Whisk the dry elements. Begin by whisking collectively the oat flour, baking powder, poppy seeds and salt.
  2. Combine the moist elements. In a separate bowl, whisk collectively the yogurt, egg, lemon juice & zest, milk, sugar, vanilla and almond extracts.
  3. Mix the batter. Add the dry elements to the moist and blend till simply mixed. If the batter appears too thick, simply add one other tablespoon of milk. Fold within the blueberries.
  4. Cook dinner your pancakes. Coat a griddle with butter or oil and place it over medium warmth. Drop 1/4 cup of batter for every pancake and prepare dinner for 2-4 minutes till the pancakes puff up and also you see bubbles on the perimeters, then flip & prepare dinner till golden brown. Bear in mind to get all of my greatest suggestions for cooking pancakes right here!
  5. Prime & serve. When you’ve cooked all your pancakes, prime with additional blueberries and a drizzle of maple syrup and luxuriate in!

stack of lemon blueberry pancakes with greek yogurt on a plate

Hold your pancakes heat for brunch

In case you’re serving breakfast or brunch for a crowd, be at liberty to make these gluten free lemon blueberry pancakes forward of time and preserve them heat within the oven! Merely place your oven at 200 levels F, add your pancakes to a baking sheet or oven-safe plate, and place them within the oven till you’re able to serve.

sliced stack of blueberry lemon pancakes on a plate

Freezer-friendly lemon blueberry pancakes

Sure, you may make these fluffy lemon blueberry pancakes forward of time and serve them at a later date!

  1. Place the pancakes on a baking sheet so that they aren’t touching and place them within the freezer for half-hour (that is referred to as a flash freeze).
  2. Place the frozen pancakes in freezer secure baggage or containers and freeze for as much as 3 months.
  3. As soon as able to reheat, merely add pancakes to a plate and microwave for 30-60 seconds or till heat.

sliced stack of lemon blueberry yogurt pancakes on a plate with a fork

Extra pancake recipes you’ll love

Get all of my superb pancake recipes right here!

I hope you like these superb lemon blueberry pancakes. In case you make them make sure to go away a remark and a score so I understand how you preferred them!

The Fluffiest Lemon Blueberry Poppy Seed Pancakes (excessive in protein, gluten free!)

stack of lemon blueberry pancakes on a plate

Deliciously fluffy lemon blueberry pancakes with greek yogurt for a beautiful increase of protein! These wholesome lemon blueberry pancakes are made gluten free because of oat flour and are full of vivid flavors from recent blueberries, lemon juice & zest. Add poppy seeds for a stunning spring twist and do not forget additional berries on prime!

Substances

  • For the dry elements:
  • 1
    cup
    oat flour + 1 tablespoon
  • 2
    teaspoons
    baking powder
  • 2
    teaspoons
    poppy seeds
  • ¼
    teaspoon
    salt
  • For the moist elements:
  • ½
    cup
    vanilla greek yogurt or sub dairy free yogurt (i like siggi’s plant primarily based yogurt)
  • 1
    egg
  • Zest from 1 lemon
  • 3
    tablespoons
    freshly squeezed lemon juice
  • ¼
    cup
    unsweetened vanilla almond milk, plus extra if vital (any milk ought to work!)
  • 1
    tablespoon
    coconut sugar or natural cane sugar
  • 1
    teaspoon
    vanilla extract
  • ¼
    teaspoon
    almond extract
  • For the mix-in:
  • 2/3
    cup
    recent blueberries, plus additional for serving
  • For cooking:
  • Butter, olive oil or coconut oil

Directions

  1. In a medium bowl, whisk collectively the oat flour (1 cup + 1 tablespoon), baking powder, poppyseeds and salt. Put aside.

  2. In a separate giant bowl, whisk collectively yogurt, egg, lemon zest, lemon juice, almond milk, coconut sugar, vanilla and almond extract till properly mixed.

  3. Add the dry elements to the moist elements and blend with a wood spoon till properly mixed; gently stir in blueberries, if utilizing. If the batter is simply too thick, add 1 tablespoon milk; if the batter is simply too skinny, add 1 tablespoon extra oat flour. (Primarily based on the yogurt model you employ the batter thickness could very barely.)

  4. Frivolously coat a griddle with butter and place over medium warmth. Add 1/4 cup of the batter to the griddle for every pancake and prepare dinner for 2-4 minutes till the pancakes puff up and also you see bubbles alongside the perimeters. Flip desserts and prepare dinner till golden brown on underside. In case you discover that pancakes are browning too shortly then it is advisable decrease the warmth a bit. I usually begin on medium warmth, then lower to medium low later in order that my pancakes do not burn.

  5. Wipe the skillet clear and repeat with extra butter or oil and remaining batter. Makes 8 giant pancakes whole. Serve with maple syrup and additional blueberries on prime.

Recipe Notes

To maintain pancakes dairy free: use a dairy free yogurt and dairy free milk of alternative. Make sure to prepare dinner the pancakes in oil or vegan butter.

*To make your personal oat flour: you’ll be able to simply make your personal flour proper at dwelling utilizing rolled oats! Get all of my suggestions & methods right here and add your oat flour proper into this pancake recipe.

For an additional little little bit of pleasure, improve the almond extract to ½ teaspoon. It makes these pancakes superb, belief me! Particularly in case you love almond taste.

Be happy to sub raspberries for the blueberries.

Vitamin

Servings: 4 servings

Serving dimension: 2 pancakes

Energy: 229kcal

Fats: 6.7g

Saturated fats: 2.1g

Carbohydrates: 33.1g

Fiber: 3.1g

Sugar: 9.5g

Protein: 9.6g

Recipe by: Monique Volz // Bold Kitchen | Images by: Eat Love Eats

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