These tasty Paleo Lemon Blueberry Pancakes are gluten free, grain free, dairy free and sure to please even the finickiest eater!!
So if you haven’t noticed, I’ve been posting a lot of gluten free and grain free recipes lately. One of the reasons is because I tend to feel better when I don’t eat gluten. My MRT blood test also found a kamut (a healthier form of wheat) and a yeast sensitivity so the digestive issue makes perfect sense. Since I found out about being gluten-intolerant, I have quickly become that most annoying person that asks if there are any gluten free options. 🙂 I’ve been reading that the application of pesticides is what tends to make us develop food sensitivities. Once we have cleared the sensitivity, some foods can be added back in as long as they’re certified organic from a trusted source. Have any of you guys heard of this theory?
So in my efforts to remain gluten free for the time being, I present these delicious Paleo Lemon Blueberry Pancakes. I have an affinity for the lemon blueberry combination if you remember my Lemon Blueberry Pancake Poppers. Even though these Paleo Lemon Blueberry Pancakes are gluten free, grain free and dairy free, they are VERY FAR from taste free. Most can’t even tell the difference. In an effort to keep things convenient and easy, I used a Bob’s Red Mills Paleo Baking Flour mixture. This particular flour mixture combines almond flour, arrowroot, coconut flour and tapioca flour making a paleo breakfast a cinch!!
Proverbs 3:5 states to “Trust in the Lord with all thine heart; and lean not unto thine own understanding. In all thy ways, acknowledge Him and He shall direct thy path” Trusting God is simply believing that He loves you and wants the best for you. It’s believing that He’s good, that He has the power to help you, that He wants to help you, and that He will help you. If you’re finding yourself in a position in which you’r worrying about what to do in a particular situation, begin to trusting God more on it. Know that He has the perfect plan/solution just for you to see you through. Say Grace and enjoy!!
- 1 cup Bob's Red Mill Paleo Baking Flour
- ¾ tsp baking soda
- ¼ tsp Salt
- 2 eggs
- ½ c. almond milk
- Zest of 1 lemon
- ½ lemon, juiced
- 1 T. coconut oil, melted
- 2 tsp maple syrup
- ½ tsp vanilla extract
- ½ pint blueberries
- Preheat skillet to medium heat.
- In a small bowl, combine Paleo Baking Flour, baking soda, and kosher salt.
- In a large bowl, whisk together eggs, ½ cup almond milk, lemon zest, lemon juice, coconut oil, maple syrup, and vanilla extract.
- Add flour mixture and whisk thoroughly. Batter should be pourable.
- Add blueberries and stir.
- Pour 2 ice cream scoops of batter into the preheated skillet. Cook for about 4 minutes, then flip and continue to cook for 3 minutes. Repeat until all batter is used.
Recipe adapted from Bob’s Red Mill Paleo Baking Flour package