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Gluten Free Meyer Lemon and Blueberry Pancakes

Shanna
Gluten Free Meyer Lemon and Blueberry Pancakes. Tangy lemon pancakes with a lightly sweetened blueberry syrup.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Cuisine Breakfast

Ingredients
  

  • 1 ¾ cups gluten free AP flour can substitute regular AP flour
  • 3 tablespoon coconut sugar or any sugar you like
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup whole milk cottage cheese
  • ¾ cup whole milk greek yogurt
  • 4 large egg whites
  • 2 whole large eggs
  • ⅓ cup meyer lemon juice or regular lemon juice
  • 2 teaspoon vanilla extract
  • 1 ½ cups 8 oz or 1 ½ packages fresh Driscoll's blueberries
  • 2 tablespoon 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 teaspoon arrowroot starch or cornstarch
  • 2 tablespoon honey
  • ¼ c water

Instructions
 

  • 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 tablespoon 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 ¼-⅓ 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.