These Paleo Lemon Blueberry Pancakes with Blueberry Sauce are delicious any day of the week! I made them this weekend, but they’d make a fun weekday dinner if you ask me.
Thank you @everylastbite_ for this amazing recipe!
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Ingredients (makes 5 pancakes):
•2 eggs
•1 tbsp honey (or maple syrup)
•1 tsp vanilla extract
•1 1/2 tsp lemon zest
•2 tbsp coconut flour
•1/3 cup almond flour (I used @bobsredmill)
•1 1/2 tbsp lemon juice
•1/2 tsp baking soda
•1/4 cup almond milk
•1 tbsp butter or coconut oil (I used ghee)
•1/2 cup blueberries
Directions:
1. In a bowl whisk together the eggs, honey, vanilla extract and lemon zest. Add in the coconut flour and whisk it until there are no clumps left in the flour.
2. Next add in the almond flour, lemon juice, baking soda and almond flour. Stir until smooth.
3. Heat the butter or coconut oil in a non stick skillet. Pour spoonfuls of the batter onto the skillet (I usually do approx 2 tbsp per pancake). Place blueberries into each pancake and let cook for approximately 4 minutes until the edges become slightly crisp. Flip and continue to cook for another 3 to 4 minute until golden.
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Carmen from Every Last Bite says to top with maple syrup and blueberries (yum) but I was feeling extra fancy, so I put the blueberries, syrup, and a little bit of water in a medium saucepan, brought to a boil, turned down to low and let simmer for 10 minutes to make a mouthwatering sauce. 🤤