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GF Lemon Blueberry Pancakes

A healthier pancake.
Prep Time10 mins
Cook Time15 mins
Course: Breakfast
Keyword: blueberry, gluten-free, lemon, pancakes


For the Dry Ingredients

  • 1 ⅓ Cup Oat Flour
  • 1 Tbsp Baking Powder
  • 1 tsp Cinnamon
  • 2 Tbsp Coconut Sugar
  • ¼ tsp Fine Sea Salt

For the Wet Ingredients

  • 1 Cup Unsweetened Almond Milk
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 tsp Lemon Zest


  • Coconut Whipped Cream (optional)
  • ½ Cup Fresh Blueberries
  • Maple Syrup (optional)


  • Mix your dry ingredients together. In a separate bowl, mix your wet ingredients. Pour the dry into the wet and whisk - make sure there's no clumps.
  • In a non-stick skillet (or a regular skillet sprayed with coconut oil or vegetable), add about a ⅓ cup of batter at a time. Once bubbles form at the top of the pancake, flip it over and finishing cooking for about 2-3 minutes. Repeat this step for the rest of the batter. Your batter will thicken the longer it sits so best to do this step as swiftly as possible.
  • Top with blueberries and/or coconut whipped cream and serve immediately.