These Paleo Lemon Blueberry Pancakes are packed with zesty lemon and juicy blueberries. They take just 20 minutes to make and are a great grain free pancake to add to your weekend breakfast repertoire. They are Grain Free, Gluten Free, Dairy Free, Paleo and Specific Carbohydrate Diet Legal.
I’m really ashamed about the lack of pancake recipes on this site. After almost 4 years this is only the second recipe that I have shared!
Truthfully sweet breakfasts aren’t really my thing, so when I tell you that I managed to eat the entire stack in one sitting, that says A LOT about how good these are.
Lemon & blueberry is one of my favourite flavour combinations. I love the contrast of zesty lemon with the juicy blueberries that are so naturally sweet.
I have included honey in the ingredients, but because there is already so much sweetness from the blueberries, you can reduce the amount or even skip the honey altogether.
I am a bit of a klutz when it comes to flipping anything over in a pan, so I prefer to make these pancakes small. If you are a skilled pancake flipper then you can try and make them a bit bigger, but I think that keeping them on the smaller side (under 2 tablespoon per pancake) works best.
As a Canadian it is my patriotic duty to suggest topping these with maple syrup, but as it’s not allowed on the Specific Carbohydrate Diet, I prefer to thin honey with a few squirts of lemon juice and then drizzle it over top of the pancakes for a maple syrup like effect.
I think that you are really going to enjoy these pancakes. They take less then 15 minutes to make, and are practically fool proof. You could also substitute the blueberries for raspberries, blackberries or a combination of all three.
Love these Paleo Lemon & Blueberry Pancakes? Here are a few other pancake and waffle recipes that you will enjoy:
- Apple Cinnamon Pancakes
- Lemon Poppy Seed Waffles
- Ham & Chive Waffles
- Extra Banana Banana Pancakes
- Paleo Banana Pancakes
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Lemon Blueberry Pancakes
Ingredients
- 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
- 1 1/2 tbsp lemon juice
- 1/2 tsp baking soda
- 1/4 cup almond milk
- 1 tbsp butter or coconut oil
- 1/2 cup blueberries
Instructions
- 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.
- Next add in the almond flour, lemon juice, baking soda and almond flour. Stir until smooth.
- 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.
- Serve the pancakes topped with blueberries and honey (or maple syrup if not SCD). Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
This was super yummy !!! I am super new to scd. Can this batter be made in bulk and refrigerated ?
Im so happy you like it! I havent tried refrigerating the batter but I suspect that it would work, you may need to add a bit more almond flour before cooking.
these actually work well as waffles, just spray coconut oil on the waffle iron. Then you can freeze the waffles and pop them into a toaster when you want one (or two). Better than Eggos
This recipe didn’t work for me. The batter was very runny and I was unable to flip them. That being said, I didn’t have any almond milk and used coconut milk. Could that in itself make such a difference? I will try the recipe again with almond milk.
I’ve made these twice now and they taste great but it is impossible to flip them without them falling apart. Do you have any suggestions please?
Im sorry to hear that! I would suggest making them on the smaller side and cooking them on medium high heat to form a crust on the bottom before flipping. Hopefully that helps them hold together better.
How many calories is each serving?
Just tried them! Yummmm! Since I’m on Whole 30, I added a lemon-strawberry-blueberry puree as the topping (and left out honey). One piece of advice- I ate all five on my own, so I would recommend doubling or tripling the batch for several people!
Thanks for the tip! I’m so happy you enjoyed them!
Made the pancakes this morning. Loved them! I used only 1/4 tsp baking soda- and that worked well.
So happy to hear that you enjoyed them!
Can you please advise calorie count for these as a serving – that would be great thanks
I love your recipes!! Just have a quick question.. what’s a good replacement for almond flour? My daughter is allergic to nuts and want to make your desserts. Thank you! Erica
Ohh that is a tough one as I find grain free flours quite hard to substitute for one another. Is your daughter on the Specific Carbohydrate Diet? If so I would suggest using sunflower seed flour. If she is not on SCD that a flour such as tapioca starch or arrowroot powder would also work. Let me know if you try any recipes with the almond flour substitutes, I would love to hear how it goes!
If allergic to nuts just substitute coconut flour but add another egg and more liquid
I also use this recipe to make a thick tortilla….. just remove the honey and instead use 1/2 spoon cumin.
Oohh i love that it also makes tortillas, so versatile!
These look great…. but there is a much simpler recipe that I have come across. Allow me to share:
for 4 large pancakes or about 8 small ones:
2 eggs
3 tbsp tahini
2 tbsp almond butter
1/4 cup almond milk
pinch of salt
desired honey amount or Date honey
fresh fruit (optional)
a bit of coconut oil for the frying
Instructions:
1. Blend eggs, tahini, almond butter, almond milk, salt & honey – I use a hand blender for about 30 seconds – I use a 2.5 measuring cup for easy pouring when finished blending.
2. heat the pan with some coconut oil.
3. Pour the batter into the pan with the desired size.
4. flip when browns.
top with fresh fruit and just a bit of date honey……. it’s really…. really sweet. :-))
As an alternative idea, you can pour home made yogurt with a spoon of sugarless peanut butter and date honey. Yummy :-))
Thanks for the recipe! I am excited to give it a try!