Gluten Free Meyer Lemon and Blueberry Pancakes

Happy National Blueberry Pancake day!!!  I am helping Driscoll’s celebrate this fabulous food holiday with my Gluten Free Meyer Lemon and Blueberry Pancakes. If I HAD to choose one food I could eat for the rest of my life, it would be breakfast. Yeah ok so that isn’t ONE food, but a category. But still. Breakfast is awesome. Especially when blueberry pancakes are involved. Thanks to Driscoll’s Berries for sponsoring this post.

Gluten Free Meyer Lemon and Blueberry Pancakes Pineappleandcoconut.com #glutenfree

I probably make pancakes for dinner more than I do for breakfast. Since my kids school schedule is SO EARLY this year there is no way I am waking at 5 am to make pancakes or waffles. I save those for the weekend, during the week we do a lot of smoothies. Easy to make, kids love them. But once in awhile during the week when I don’t really feel like cooking, it’s breakfast for dinner time. Brinner!

Gluten Free Meyer Lemon and Blueberry Pancakes Pineappleandcoconut.com #glutenfreeThere are so many two food combinations in culinary world that work so well together; peanut butter and chocolate, bourbon and salted caramel, coffee and kahlua, pineapple and coconut, eggs and bacon,  lemons and blueberries, I could go on and on.  This combo is so good for so many reasons. Regular lemons and blueberries are good, but meyer lemons and blueberries? AHhhhhhhhmazing. I have made muffins with this combo, a layer cake, and now these pancakes. By far the best pancakes I have made yet.

Gluten Free Meyer Lemon and Blueberry Pancakes Pineappleandcoconut.com #glutenfree

First off. These are gluten free. I used my own personal AP gluten free blend. You can find that recipe HERE. I have had so much success with this blend in many recipes that I am now confident enough to venture into using it in puff pastry and yeasted breads like pizza dough and sandwich bread. I have high hopes for those recipes. This substitutes exactly cup-for-cup with regular all purpose flour. It’s really hard to tell that these aren’t regular wheat flour. I mean just LOOK at how fat these pancakes are. Sooooo fluffy! And if you aren’t gluten free, you can sub in regular all purpose flour and they work just as great.

Gluten Free Meyer Lemon and Blueberry Pancakes Pineappleandcoconut.com #glutenfree

Secondly, these are super high protein. Whole eggs and egg whites, cottage cheese and Greek yogurt. So they are delicious and good for you. And not only are they FULL of huge, fresh blueberries, there is Meyer lemon zest and juice in the pancake batter and sauce as well. I love Meyer lemons so much we decided to grow a couple trees in our yard this year.

Gluten Free Meyer Lemon and Blueberry Pancakes Pineappleandcoconut.com #glutenfree

And the sauce? So simple and good. Honey is my secret ingredient to sweeten the sauce, only a little bit since it really doesn’t need it. Just enhances it. This sauce is also so good on ice cream and yogurt. Or just on a spoon.


Gluten Free Meyer Lemon and Blueberry Pancakes
Author: 
Recipe type: Pancakes
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 20
 
Gluten Free Meyer Lemon and Blueberry Pancakes Makes about 16-20 pancakes
Ingredients
  • 1 ¾ c gluten free AP flour
  • 3 tbsp coconut sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ¾ c cottage cheese
  • ¾ c greek yogurt
  • 4 egg whites
  • 2 whole eggs
  • ⅓ cup meyer lemon juice
  • 2 tsp vanilla extract
  • 1 ½ cups ( 8 oz or 1½ packages) fresh Driscoll's blueberries
  • 2 tbsp meyer lemon zest, divided
  • Blueberry sauce
  • 2 cups of frozen blueberries, not thawed ( you can use fresh, then freeze so you get more juice out of them)
  • Zest and juice of one meyer lemon
  • 2 tsp arrowroot starch (or cornstarch)
  • 2 tbsp honey
  • ¼ c water
Instructions
  1. In a blender combine the egg whites and eggs, cottage cheese, meyer lemon juice and yogurt blend well. In a large bowl whisk together the flour through salt. Pour in the egg mixture into the bowl with the flour mixture, add vanilla extract and 1 tbsp of zest and stir well until thoroughly combined. Let sit for 5-10 min.
  2. While the batter is resting make the blueberry sauce. In a small saucepan combine the blueberries, water, honey and zest. Heat over low, until the blueberries start to thaw and release juices, stirring a few times. Once it starts to simmer combine the lemon juice and arrowroot (or corn starch) in a small bowl and add to the simmering blueberries. Stir until the sauce is thickened. Keep warm.
  3. Make the pancakes. Preheat a griddle or pan, and melt some butter on it. Fold the fresh blueberries into the batter and scoop out ¼-1/3 c batter ( depending on how big you want the pancakes. ) cook a few minutes and then flip and cook a few min more. You can keep the pancakes warm on a baking sheet in a 200 deg oven or just serve immediately. Top with sauce and more zest.
Notes
These keep really well frozen and reheat great. You can easily sub regular all purpose flour or any other gluten free AP mix, but I can't say if they will be as good since I haven't tried them with other GF mixes and I personally don't care for the mixes made from bean flours If you can't find arrowroot starch ( which I think thickens better than cornstarch and you use less) you can always sub with cornstarch If you cant find Meyer lemons, regular lemons work just as great This pancake recipe is my go-to recipe you can add in any fruit or nut combo you like, one of my faves besides these is banana slices and walnuts.

 

Gluten Free Meyer Lemon and Blueberry Pancakes Pineappleandcoconut.com #glutenfree

 

Take a bite…you know you want to!! For more Blueberry Pancake recipes and ideas visit Driscoll’s Website  HERE. They all look so good!!

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