Lately, we’ve been in a bit of a breakfast rut. I alternate between these banana egg pancakes (which you may have seen on my Instastories) and this cereal topped with flax seed and almond milk while the kids opt for either frozen waffles or french toast. So, this past weekend, I decided to mix things up a bit and recreate these gluten-free lemon blueberry pancakes. The original recipe calls for oat flour but I only had gluten free flour in the house so I went with that instead. I also used coconut oil in lieu of butter and decided to top them with a combo of plain yogurt, lemon juice and honey (sooooo good). I made a huge stack so I froze the left-overs for weekday mornings so I can just heat them up in the microwave and voila…we have a wholesome breakfast in minutes!