Lemon Blueberry Pancakes Recipe

Name: Lemon Blueberry Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Blueberries; 1 Lemon, Juiced (1 tablespoon); 2 tablespoons Raw Local Honey; 1 Lemon, zested; 1/2 cup Coconut Flour; 1/2 cup Tapioca Flour; 1/2 teaspoon Baking Soda; 1/2 teaspoon Baking Powder; 1/2 teaspoon Sea Salt; 3 Large Eggs; 3/4 cup unsweetened almond milk; 1 tablespoon Raw Local Honey; 1 teaspoon Vanilla; Coconut oil, unsalted butter or ghee, for coating grill pan

Servings: persons

1 cup Blueberries
1 Lemon, Juiced (1 tablespoon)
2 tablespoons Raw Local Honey
1 Lemon, zested
1/2 cup Coconut Flour
1/2 cup Tapioca Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
3 Large Eggs
3/4 cup unsweetened almond milk
1 tablespoon Raw Local Honey
1 teaspoon Vanilla
Coconut oil, unsalted butter or ghee, for coating grill pan

1
In a small sauce pan add in blueberries, lemon juice and honey over a medium heat. Bring to a boil then lower to simmer and let thicken; stir occasionally. About 5 minutes. Remove from heat and add in lemon zest.
2
In a medium mixing bowl add in coconut flour, tapioca flour, baking soda, baking powder and salt. Stir with a fork to combine well.
3
In a small mixing bowl whisk eggs then add in almond milk, honey and vanilla. Combine well. then add to dry ingredients and stir well using a spatula or wooden spoon.
4
Heat a large grill pan over medium-high heat. Once the pan is hot add about a tablespoon of coconut oil or butter and let melt. Add in a ladle of batter (depending on the size you want) to the pan. Take a tablespoon and add the blueberry sauce and swirl around the pancake batter. Let cook until bubbles start to form around the edges and the bottom browns up really nice.
5
Flip over and cook the other side for about 2-3 minutes or until brown.
6
Top pancake with extra blueberry sauce, butter or maple syrup! Enjoy..

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Blueberries, 1 Lemon, Juiced (1 tablespoon), 2 tablespoons Raw Local Honey, 1 Lemon, zested, and more.

Yes, Lemon Blueberry Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Blueberry Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions