It’s time to up our breakfast and brunch game with a meal that is gluten-free, packed with protein, super healthy and tastes amazing!
This take on lemon blueberry pancakes uses oat flour instead of traditional all-purpose flour. You get extra protein with Greek yogurt, plus a blast of antioxidant goodness [and wonderful flavor] from fresh blueberries and lemon juice. Drizzle with more of your favorite berries and pure maple syrup for extra yummy goodness… What more could you want?
Easy to Customize
What we love about this recipe is that you can easily swap ingredients to make your own. To keep the pancakes dairy-free, you can use dairy-free yogurt and milk of choice. You can substitute all-purpose flour for the oat flour or use coconut sugar instead of cane sugar. And while the recipe calls for blueberries, any berry will do. Raspberries and strawberries [or a mix of all the above] are perfect for this decadent dish!
Poppy seeds add an extra gourmet vibe while also being rich in nutrients and antioxidants. And don’t forget to top your stack with more berries and a healthy drizzle of organic maple syrup.
Why We Love These Ingredients:
Blueberries contain potent antioxidants that repair cells and help stave off the aging process. And if that’s not enough, they’re nutrient dense, filled with fiber and promote brain and blood sugar health.
Oat flour is not only low in calories, it’s also a great source of complex carbohydrates which play an important role in boosting and maintaining energy levels. Oats also contain beta glucan, which can improve cholesterol levels and support heart health.
As you know, yogurt is rich in probiotics. Mixed with the oat flour [which contains fiber and prebiotics] you have a great recipe for gut health.
Some Pro Tips to Get You Started
The secret to fluffy pancakes is a nice, thick batter. If your batter seems a little thin, add a tablespoon of flour.
Start heating your griddle on medium-high. To prevent pancakes from burning, use olive oil! The higher heat point of olive oil gives pancakes nice, crispy edges without burning them. If you’re wanting a buttery flavor, add a pat of butter with the olive oil for a richer taste.
Once you add the pancakes to the griddle, decrease heat to medium low. This ensures the pancakes get golden brown on the outside and still cook on the inside. Flip the pancakes when you see small bubbles appear [about 3 or 4 minutes]. After flipping, cook about 2 minutes more until the underside is golden brown.
And yes, it’s easy to make these pancakes ahead of time and serve at a later date. Flash freeze by placing the pancakes on a baking sheet [make sure they don’t touch] and put in the freezer for about 30 minutes. Then, put the frozen pancakes in freezer bags or containers. When ready to reheat, microwave for 40-60 seconds until warm.
Frozen pancakes are good for up to 3 months.
Lemon Blueberry Pancakes
Deliciously fluffy lemon blueberry pancakes with Greek yogurt for a wonderful boost of protein! Add poppy seeds for a gourmet twist and garnish with extra berries and plenty of pure maple syrup.
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 servings
1 cup oat flour + 1 tablespoon
2 teaspoons baking powder
2 teaspoons poppy seeds
¼ teaspoon salt
2/3 cup fresh blueberries or raspberries [plus extra for garnish]
½ cup vanilla Greek yogurt [or dairy free yogurt]
Zest from 1 lemon
3 tablespoons freshly squeezed lemon juice
¼ cup unsweetened vanilla almond milk [or whole milk] plus more to taste
1 tablespoon organic cane sugar
1 teaspoon pure vanilla extract
½ teaspoon almond extract
- In a medium bowl, whisk together the oat flour, baking powder, poppyseeds and salt. Set it aside.
- In another large bowl, whisk together yogurt, egg, lemon zest, lemon juice, almond milk, coconut sugar, vanilla, and almond extract until well combined.
- Add the dry ingredients to the wet ingredients and mix with a wooden spoon until well combined; gently fold in berries. If the batter is too thick, add 1 tablespoon milk; if the batter is too thin, add 1 tablespoon more of flour.
- Lightly coat a griddle with olive oil over medium heat. Add 1/4 cup of the batter to the griddle for each pancake. Cook for 2-4 minutes until the pancakes puff up and you see bubbles along the edges. Flip cakes and cook until golden brown on underside, another two minutes.
- Wipe the skillet clean and repeat with more butter or oil and remaining batter. Makes 8 large pancakes total. Drizzle with maple syrup and garnish with more blueberries. Enjoy!