These paleo lemon blueberry pancakes are perfectly sweet and fluffy and a breeze to make! They’re packed with juicy blueberries and fresh lemon juice for a weekend breakfast or brunch that’s healthy, delicious and even kid approved. Gluten free, dairy free, grain free and refined-sugar free.
Let me start this post off by telling you that I’m really weird about pancakes. All pancakes too, not just paleo ones!
Oops, I guess I forgot to explain what “weird” means. You see, it’s complicated. First, I LOVE pancakes. I mean seriously, who does not love pancakes?!
The thing that makes me “weird” with them is a.) I’m picky about texture b.) I’m picky about flavor c.) I hate flipping pancakes and d.) I’m terrible at making pancakes that are the same size and e.) because of c. & d. I’m a little bit scared to make them, at all, in general.
Apologies that you now probably think I’m more than a little loopy – I mean seriously – who overthinks pancakes the way I just did for you all right there?
Anyway, occasionally I force myself to get over my awkward feelings about pancakes when either a craving strikes or I get an idea for a recipe that I can’t put away.
And actually, both of these things occurred right before I made these paleo lemon blueberry pancakes!
I randomly decided I HAD to make these pancakes last Monday. I had tons of blueberries in the fridge (since apparently my kids are on a berry strike, or something) and the only other fruit I had leftover from the weekend was a bag of lemons.
Obviously, you know now what came next. (But first, I had to hit the grocery store because the idea of having no fruit in my house at all is just scary)
But yes, my mind went “pancakes” and I went with it.
I feel like once you go lemon blueberry it’s pretty much impossible to go blueberry without lemon. But not the other way around, if that makes sense 🙂
Anyway, the ingredients for these pancakes are super simple, and, you can mix everything up in a large measuring cup which is always a plus for me!
We have coconut oil, coconut milk (or another dairy-free milk, if preferred), maple syrup, egg, and lemon juice for the wet ingredients. I also added in vanilla and lemon extract for extra flavor – highly recommend this!
Although I typically go with coconut flour for pancakes, I decided to make these with a combination of blanched almond and arrowroot flour.
To be honest, I didn’t notice a big difference between these and my coconut flour pancakes in terms of texture, do if you’d prefer using coconut flour – refer to my buttermilk pancake recipe for the measurements!
Lastly, the flipping went, well, just fine, I guess. I don’t think I’ll ever be a master pancake-flipper, to say the least. However, I do give you a few tips within the recipe if this is something you struggle with too!
Okay, I hope you’re ready for sweet and fluffy grain free, dairy free lemon blueberry pancakes! Let’s get started!
Lemon Blueberry Pancakes {Paleo, GF, DF}
Lemon Blueberry Pancakes {Paleo, GF, DF}
These paleo lemon blueberry pancakes are perfectly sweet and fluffy and a breeze to make! They're packed with juicy blueberries and fresh lemon juice for a weekend breakfast or brunch that's healthy, delicious and even kid approved. Gluten free, dairy free, grain free and refined-sugar free.
Ingredients
- 3 large eggs room temp
- 1/3 cup full fat coconut milk another dairy-free milk will work as well
- 1/4 cup coconut oil melted and cooled to almost room temperature
- 3 Tbsp fresh lemon juice
- 3 Tbsp pure maple syrup or raw honey
- 1 tsp pure vanilla extract
- 1/2 tsp lemon extract optional, for extra lemon flavor
- 1 1/3 cups blanched almond flour
- 1/4 cup arrowroot flour or tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2/3-3/4 cup blueberries
- Extra coconut oil for greasing your skillet or griddle *
Instructions
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Make sure all your wet ingredients are as close to room temp as possible (including the melted coconut oil) for even blending
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Combine all dry ingredients in a mixing bowl and set aside.
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In a bowl or very large measuring up, whisk together the eggs, maple or honey, coconut milk, lemon juice, coconut oil, vanilla, and lemon extract (if using) until very smooth.
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Slowly pour the dry ingredients into the wet and whisk well until smooth (batter should be somewhat thick)
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Heat a large griddle or non stick pan over medium heat** and grease with coconut oil.
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Spoon or pour small amounts of pancake batter onto the griddle, then sprinkle a blueberries over each one. Wait until edges are dry and bubbles form on the surface of the pancakes, then flip each one. Keeping the heat on the lower side ensures you won't burn the outside before the inside gets a chance to cook! Lower and slower seems to be better for paleo pancakes, and it makes the flipping easier as well.
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Repeat until all the batter is used up, re-greasing your skillet/griddle as needed and adjusting the heat to avoid burning. This recipe made 12 pancakes for me, about 4-5 servings. Serve topped with extra maple syrup and blueberries if desired. Enjoy!
Recipe Notes
*I start out with about 2 tsp add as I need between batches
**I start with medium heat and adjust my heat setting as I go to prevent burning
***Nutrition was calculated for 2 pancakes per serving. Recipe should make 12 pancakes.
Nutrition
What I Used To Make My Lemon Blueberry Pancakes:
Want More Sweet Paleo Breakfast Recipes? Try One of These!
Paleo “Buttermilk” Pancakes (Nut Free)
Blueberry “Oatmeal” Breakfast Bake (Vegan, No Added Sugar)
Blueberry Banana Breakfast Cookies (Vegan)
Paleo Pumpkin Pancakes (Nut Free)
Paleo Blueberry Zucchini Muffins
Orange Almond Poppy Seed Muffins
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These were amazing! My kiddos were fighting over the last few! (Will definitely double next time!) Thanks for a delicious healthy recipe!
My batter was very thin which made the pancakes thin and flat, not fluffy. I followed the recipe exactly as I actually had all the ingredients. Any idea what I could have done wrong? The recipe was delicious!
I made these today and they were so delicious. I subbed the maple syrup for monk fruit maple syrup to help cut back on the sugar and carbs. So good! Thanks for sharing this recipe!
These were delicious! I used honey, and the first set came out super dark even though my temp was low. Maybe too much caramelization? Also, my mixture turned out super thin – should I reduce the wet ingredients next time? Looking for advice.
Absolutely delicious!!!!
Thanks for this recipe!
Love this with my modifications. I prefer oatmeal flour over almond flour. I put my organic GF oatmeal in the blender and make it into flour and used that with 2 Tblsp arrowroot flour and 2Tblsp ground flaxseed. Omitted the maple syrup/honey in the batter since I serve maple syrup and fresh fruit on top of the pancakes. Put in lemon zest from one lemon and I also separated my eggs and whipped the egg whites folding them in at the end.
Love this with my modifications. I prefer oatmeal flour over almond flour. I put my organic GF oatmeal in the blender and make it into flour and used that with 2 Tblsp arrowroot flour and 2Tblsp ground flaxseed. Omitted the maple syrup/honey in the batter since I serve maple syrup and fresh fruit on top of the pancakes. Put in lemon zest from one lemon and I also separated my eggs and whipped the egg whites folding them in at the end.
the beautifully delicate, sweet, and slightly acidic taste of these were such a sunday bunch treat for my friend and i (paired with some bacon ofc). thank you for this one!