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, 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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I have a food sensitivity to almonds and rice which is frequently used in paleo recipes. I have can use quinoa, sorghum or cassava flour. Can these flours be substituted easily?
Unfortunately I’m not sure about quinoa or sorghum. Cassava won’t sub in here. I have several coconut flour pancakes you might want to check out! You also MAY be able to sub GF oat flour in here.
These pancakes are perfect! Looks soooooo tempting!
These were DELICIOUS!!!! Thank you!
I love your recipes! can you check out my blog? @liv_s_Kitchen , Also i found a grammar/spelling error…
“In a bowl or very large measuring up”
Michele – these are HEAVEN! They remind me of what blueberry lemon ricotta pancakes tasted like (in my minds eye anyway – it has been about 6 months since i’ve gone paloe). In any event, we made these for Mother’s day brunch and they were amazing. Even my non-paleo family (ie everyone else) was in heaven eating them.
We also made your summer veggie hash – also one of my new favs!!
Thank you!
Oh that’s incredible to hear! So happy you loved both recipes 🙂
Hi, do you know if can I use whole milk and butter instead of the coconut milk and oil? Not trying for paleo, just gluten free.
I think you can, although the batter consistency might be slightly different due to the thickness of the coconut milk. Keeping in mind that you might have to adjust a bit, I’d say it’s worth a shot for sure 🙂
Made them today and loved the flavor and texture!!!
Followed this recipe exactly as described…batter was way too thick, no way was this recipe for pancakes….it was more like making a bread…the batter is WAY too thick…can’t believe I just waisted all this food. Last time I’m on this site for sure
Something must have gone wrong with the liquid/dry ratio. Sorry it didn’t work out.
These were amazing! You’d never be able to tell they weren’t paleo. Amazing texture, not too heavy the way almond flour baked goods can be. I used cashew milk instead of coconut milk but otherwise followed the recipe exactly. Will make again!
Yay! Sounds great, thrilled they worked out well!
The BEST and fluffiest pancakes ever!! I used almond milk otherwise the same ingredients.
Absolutely love these pancakes! They are my favorite! Thank you!
I’ve been paleo for a year now and was tired of the soggy middles of almond/coconut flour pancakes. Thanks, this recipe was just right. My daughter and I loved them.
I’m so thrilled you enjoyed them!