Gluten-free Lemon Blueberry Pancakes
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!
Jay Jackson
Mar 24, 2017 @ 00:32:30
Thanks for the recipe, I will have to make them
katie
Jan 18, 2017 @ 23:10:50
These look absolutely, delicious, Kate! You can come to my house and cook any day :]
xx katie // a touch of teal
Monica
Jan 17, 2017 @ 20:50:29
These look amazing! Definitely making me wish I had breakfast for dinner tonight 🙂
Kelsie
Jan 17, 2017 @ 10:56:51
Oh my goodness these look delicious!!! Anything with blueberries and lemon is a must! 😀
-Kelsie
http://www.designlifediaires.com
Lauren
Jan 17, 2017 @ 10:54:18
Yum! These look and sound delicious!
xx
Lauren Elizabeth
Petite in Pearls
Vanessa @ Living in Steil
Jan 17, 2017 @ 07:53:10
These pancakes look delicious! I’ve been in a breakfast rut lately myself, so I should give this a try. I love the idea of freezing the extras and serving them on-the-go during the week!
http://www.livinginsteil.com
Biana
Jan 17, 2017 @ 06:35:06
I love all the changes you made to the recipe – it looks so tasty! xo, Biana – BlovedBoston