Name: Gluten Free Blueberry Lemon Pancakes
Ingredients: 1 organic banana; 5 pasture raised eggs; 1 1/2 cups organic gluten free rolled oats (I use just under 1 1/2 cups when I add in the flax seeds); 1-2 tbsp flax seeds (optional); 3/4 cup cottage cheese or coconut dairy free yogurt (I use the brand cocoyo); 3/4 cup coconut milk or milk of choice; 2 1/2 tsp aluminum free baking powder; 1 tsp ground sea salt; zest from 1/2 of a lemon; juice from 1/2 of a lemon; 1 scoop unflavored protein powder (optional); organic blueberries

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Once you try these Blueberry Lemon Pancakes, you will never crave any other pancakes again. I went through so many iterations of this recipe until I landed on this fluffy and delicious result. These blueberry lemon pancakes are not only gluten, dairy, and refined sugar free, but they are nourishing and decadent!

What are the ingredients in these Blueberry Lemon Pancakes?

Organic Rolled Oats: Blended organic rolled oats are the staple ingredient in this recipe. Rolled oats are a great source of soluble fiber, antioxidants, and vitamins and minerals. However it is important to purchase organic oats since non-organic oats are often contaminated with glyphosate. And since this recipe is gluten free, it is important to buy “gluten free” oats since oats are often cross-contaminated with gluten. I prefer the brand One Degree Organics.

Pasture Raised Eggs: This recipe calls for 5 pasture raised eggs. The eggs add tons of protein and micronutrients to this recipe. I always recommend opting for pasture raised eggs over caged, cage free or free range eggs. This is because pasture raised eggs are higher in healthy omega 3 fats and lower in inflammatory omega 6 fats. They also contain a significantly greater vitamin A, vitamin E, and carotenoid content compared to egg yolks from conventional hens. So opt for pasture raised eggs when possible!

Banana: These pancakes are naturally sweetened with banana. This is both for flavor and to add nutrients to these pancakes. Bananas are a good source of potassium, magnesium, vitamin B6, and other important nutrients. They’re also loaded with fiber and are good for digestive health.

Coconut Milk: You can use your milk of choice for this recipe. However, I always opt for canned full fat coconut milk (no guar gum added). Canned full fat coconut milk is low in carbs and high in healthy fats, such as Medium Chain Triglycerides. It also contains beneficial minerals, powerful antioxidants, and has antibacterial effects.

Flax seeds: Flaxseeds are a healthful addition to this recipe. They are high in fiber, omega 3 fats and beneficial phytonutrients. In addition, regular consumption of flaxseeds may help to improve lipid profile, lower blood pressure, and improve both fasting glucose and insulin levels.

Lemon Zest & Lemon Juice: Lemon is really the secret ingredient in this recipe. Just a little big goes a long way! It adds a perfect zingy and refreshing taste to these pancakes.

Coconut Yogurt or Cottage Cheese: In addition to the lemon, coconut yogurt (or cottage cheese) is the other secret ingredient. 😉 This is what makes these pancakes light and fluffy so DO NOT OMIT this ingredient. I highly recommend using the brand Cocoyo Pure if you use coconut yogurt. I’ve tried making these pancakes with other brands and it just doesn’t come out the same. Cocoyo is a simple and clean brand that doesn’t contain any unnecessary additives. It is loaded with live active cultures. Or if you are not dairy free, you can also use cottage cheese instead. This adds tons of extra protein and works just as well as the coconut yogurt in making these pancakes light and fluffy.

How Do You Make Blueberry Lemon Pancakes?

Step 1: Add all of the ingredients to a blender, except for the blueberries. Blend until smooth

Step 2: Heat a well seasoned cast iron pan or ceramic pancake griddle. Once hot, drop the pancake batter by heaping spoonfuls onto the griddle. Add 3-4 blueberries to each pancake while they are cooking. Once they start to bubble they are ready to flip. Flip and cook on the other side until golden brown.

Step 3: Enjoy with some grass fed butter or coconut oil and homemade raspberry compote, nut butter, or pure maple syrup