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 pancakes are involved.
I would also choose pancakes like these. Big, fat, fluffy pancakes. With meyer lemons and blueberries and this to die for meyer lemon blueberry sauce.
There are many two-food combos in this world that rock my socks off. Peanut butter and chocolate, bourbon and salted caramel, coffee and kahlua, pineapple and coconut AND most of all, lemons and blueberries. 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 withe combo, a layer cake, and now these pancakes. By far the best pancakes I have made yet. WElllll there is one other pancake recipe I have made that will be on the blog soon that is insanely good too, but you will just have to wait for that. Until then, lets talk more about these pancakes shall we?
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!
Secondly, these are super high protein. Whole eggs and egg whites, cottage cheese and Greek yogurt. SO I would venture so far as to say these are HEALTHY pancakes!!! They just keep getting better and better. 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 don’t hold back.
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.
- 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 fresh blueberries
- 2 tbsp meyer lemon zest, divided
- Blueberry sauce
- 2 cups of frozen blueberries, not thawed
- Zest and juice of one meyer lemon
- 2 tsp arrowroot starch (or cornstarch)
- 2 tbsp honey
- ¼ c water
- 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.
- 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.
- 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.
Take a bite…you know you want to!!