Gluten-Free Lemon Blueberry Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy grain-free pancakes made with almond and tapioca flours, brightened with lemon and studded with blueberries. Gluten-free and surprisingly tender, best served with maple syrup.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup blanched almond flour
- 1/2 cup tapioca starch
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 3 tablespoon non-dairy yogurt
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 tablespoon oil
- 2 to 3 tablespoons non-dairy milk (or use club soda)
- 1/4 cup blueberries (or more, if you want!)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 232mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 50mg
- Calcium
- 106mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 232MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.