Blueberry Lemon Pancakes

5.0/5 rating (4 votes)
Blueberry Lemon Pancakes

Did you know all of your Paleo needs are available at Shop Rite.  I love my E. Hartford or Manchester, CT stores.  The prices on you coconut flour, almond flour and all of your other needs are much less than the expensive markets.  They also have local produce and many organic meats.  Check them out!



  • 3/4 cups blueberries
  • 1 lemon juiced (1 tablespoon)
  • 2 tablespoons raw local honey
  • 1 lemon, zest
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 3 large eggs
  • 3/4 cup almond milk
  • 1 tablespoon raw local honey
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons coconut oil, unsalted butter or ghee



    In a saucepan over medium heat, add blueberries, lemon juice, and honey. Mix together and let simmer. Once blueberries start to bubble, bring heat to low to let thicken slightly.  Add in lemon zest then set aside.



    In a medium bowl combine coconut flour, tapioca flour, baking soda, baking powder and salt.  Use a fork to ensure your dry ingredients are smooth.


  3. In another mixing bowl whisk eggs then add in almond milk, honey and vanilla to combine well. Add wet into dry and combine together for a smooth pancake batter.


    Brush a large grill pan with oil or butter over medium heat. Once pan is hot, use a large ladle to pour a pancakes size pancake on the pan. Then use a small spoon to scoop out a tablespoon of the blueberry lemon mixture and use a butter knife to swirl around the batter.



    Cook until bubbles start to form around the edges of the pancake; about 2-3 minutes then flip per and cook for another 2-3 minutes until cooked all the way through.


  6. Continue cooking until batter is done!  Enjoy with fresh blueberries.


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