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 pancakes are involved.

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

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.

Gluten Free Meyer Lemon and Blueberry Pancakes Pineappleandcoconut.com #glutenfreeThere 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?

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!

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 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.

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.


5.0 from 3 reviews
Gluten Free Meyer Lemon and Blueberry Pancakes
Author: 
Recipe type: Pancakes
Cuisine: Breakfast
 
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 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
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!!

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Comments

  1. I love that we are on the same lemon blueberry pancake wavelength this week!!!
    Liz @ The Lemon Bowl recently posted…Lemon Blueberry Popover PancakesMy Profile

    • Me too!!! I also made a coconut smoothie same day Aggie from Aggie’s kitchen and Jen from Savory Simple made a roasted cauliflower soup with bacon and my recipe on Monday was a veggie soup with bacon. Its great minds think alike week!

  2. I want that bite!! Blueberry and lemon always tastes good!
    Gerry @ Foodness Gracious recently posted…Blood Orange Ice Cream with Raspberries and ChambordMy Profile

  3. LOVE the pictures! They look so amazing I could dive head first into those pancakes :)
    Julie @ Julie’s Eats & Treats recently posted…Super Crumb CakeMy Profile

  4. OH. MY. STARS!! Shanna, we think so much alike (crazy-bat-scary!). I, too, prefer my own GF AP Flour Blend vs. other blends. And, arrowroot? ROCKS! Root veggie thickener is infinitely better for you than corn-based cornstarch. WOOT! Another must-make-asap recipe from The Pina-Coco Blog! You are my favorite blogger-baker, girlfriend! You rock an apron like no one’s business…all-natural, too! (Again, we are so much alike being all-natural bakers. Separated at birth, perhaps? LOL!) We need to live closer…that’s all I’m sayin’! xoxo P.S. I’m ALL about brekkie…especially at dinnertime!
    Stacy | Wicked Good Kitchen recently posted…Ultimate Paleo Chocolate Chip CookiesMy Profile

  5. These look soooo good. Can I have some next week when I visit? Please!

  6. Mmm.. I love blueberry pancakes so much.
    Ilan recently posted…Pear TartMy Profile

  7. These look way too tasty! I am obsessed with meyer lemon and blueberry combo.
    Natalie recently posted…Raw Vegan Cashew CreamMy Profile

  8. OK. I’m officially in love with your blog. My husband is gluten-free, and he’s going to really appreciate this recipe. Thanks so much for stopping by to read my blog today as well! :)
    Erin @ The Grass Skirt recently posted…Weekly round-up (Dr. Seuss edition)My Profile

  9. Your photos are so beautiful and I’d be happy too eating these pancakes for the rest of my life :)
    Gourmantine recently posted…Sunday lunchMy Profile

  10. These look delicious! I too have a few flavor combinations that I just can’t resist. This sounds delicious. And your pictures turned out great!
    Christy @ My Invisible Crown recently posted…Perfect Crawfish Boil RecipeMy Profile

  11. pancakes are my favorite breakfast! these look amazing.
    sarah k @ the pajama chef recently posted…Applesauce MuffinsMy Profile

  12. I was just approving your post on Triberr, when your post headline caught my eye. Two of my fav flavors, Meyer lemons and blueberries at breakfast (my all-time fav meal, too)? I just had to click over. Then I saw your gorgeous photos. I’m an instant fan. I’ll definitely be back for more!

    Kudos,

    Alaiyo
    Alaiyo Kiasi-Barnes recently posted…Shrimp Miso Noodle Soup #SundaySupperMy Profile

  13. These sound AMAZING! And they are super gorgeous!
    Dorothy @ Crazy for Crust recently posted…Raspberry Snack Cake for Easter BrunchMy Profile

  14. Breakfast (and brunch) is pretty awesome. I sometimes eat it for dinner :)
    The pancakes sound pretty amazing.
    Joyti recently posted…Love and LentilsMy Profile

  15. With a stunning breakfast like this on the table, my family would very happily all be late to work :) I better wait until the weekend. Thanks.
    Wendy recently posted…Hamantashen Pocket CookiesMy Profile

  16. So of course today I overslept a bit and had to run out without breakfast. Then I see these AMAZING pancakes! Too pretty for words Shanna!
    Raquel @ Organized Island recently posted…Chocolate Curls & CupcakesMy Profile

  17. Genevieve says:

    I was excited when I stumbled upon this recipe, only to be crushed when I saw how much dairy there was in the recipe…. Until I discovered lactose free cottage cheese and sour cream!!! Best. Day. Ever. I made these with Bob’s AP GF four, because that’s what I had on hand, and they turned out great, although I will try your blend the next time! Delicious!

    • I am so glad you were able to enjoy them. We aren’t a dairy free family – and I am lactose sensitive. I have discovered that I can handle greek yogurt and cottage cheese the best without any issues. I haven’t tried the lactose free kinds of dairy since I do fine with the brands I use.

  18. Genevieve says:

    Me again! I was just wondering: when you make the banana walnut version, do you still use 1/3 cup lemon juice, sub it with something else, or just leave it out? Thank you!

    • Sub with any liquid or you can leave it out – I always sub so I don’t know what would happen. I am not a fan of subbing liquids for water since water doesn’t add much flavor, or any flavor for that matter. You can any any milk like almond or coconut or regular milk if you want. Let me know what you try!!

      • Genevieve says:

        Good morning Shanna! So my daughters wanted pancakes, but “the plain kind” , so I added some cinnamon, used maple sugar, and subbed in 1/3 cup of almond coconut milk (unsweetened). And they were delicious! I would probably use 1/2 cup next time, since they were quite thick! Sounds like these will be a weekend staple! Thanks again!

        • Those sound so good!! I will have to try that version for my kids. That is what is great about a basic pancake recipe – it really is easily adaptable to any flavors. Liquids can be subbed for any and they come out great – and yes if they are a little thick you can always add more liquid. So glad you like!

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