Fluffy Blueberry-Lemon Pancakes - with Buckwheat (Gluten Free, Dairy Free, Vegan, Paleo)

What are they like?

-rich lemony aroma

-fluffy and full of blueberries

-filled with nutrient-dense buckwheat flour

The Best Lemon Blueberry Pancakes Gluten Free Dairy Free vegan paleo
 

Recipe

These pancakes are my favorite. The lemon and blueberry marry so well together that, like me, they may become your go-to pancake. The deeply nutty and aromatic qualities of buckwheat are as satisfying as they are healthy, offering ample nutrients compared to refined grains. Dig in and enjoy!

Makes 12 pancakes, prep 10 min, cook time ~12 min

dry
1 1/3 cups buckwheat flour, 179g
2 1/2 tbsp (30g) brown sugar (substitute maple syrup or date sugar for Paleo)
1/2 tsp cinnamon (optional)
1 tsp baking powder (substitute baking soda for Paleo)
1/2 tsp baking soda
1 tsp psyllium husk powder (omit if Paleo)
1/4 tsp salt

Scant 2/3 cup blueberries, 60g, frozen or fresh

wet
2 tbsp olive oil, 26g
1 1/2 (375g/375ml) cups nondairy milk (can use Paleo nondairy milk if you’re Paleo)
1/4 (60g) cup lemon juice, plus zest (about 2 lemons)

Directions:

  1. Place two large skillets on the stove, so they are ready to use when needed (you can use one but I always prefer to cook pancakes with two skillets (see note). It makes it go more quickly and keeps them fluffier.

  2. In a large bowl whisk together the dry ingredients, except for the blueberries. Place the blueberries in a measuring cup and, if using frozen blueberries, sprinkle 2 tsp of the flour mixture over the berries. Jostle the blueberries to fully coat them.

  3. Whisk together the wet ingredients (the nondairy milk, olive oil, and lemon juice) and using a spoon stir it into the dry ingredients. Once the flour is almost mixed in, add the blueberries, and stir just until the flour is all mixed in.

  4. Turn the burners to medium and allow them to heat up for 1 minute before adding a teaspoon of oil to coat each pan. Place mounds of pancake mix into each pan and allow to cook until air bubbles start to pop and the edge starts to look cooked. Turn the burner down a little if necessary. Then flip the pancakes and cook for about 2-3 minutes until done.

These pancakes make excellent leftovers. Enjoy them with nut butter and maple syrup, sliced fruit, or plain.

Notes:

I prefer to turn the burners on right before I add the wet ingredients. This way the pans have 1 minute to heat up before the pancakes are mixed together and ready to cook. When the mixture spends time sitting in the bowl, especially for the paleo version, the baking soda reacts with the acid from the lemon juice causing air bubbles. You want this reaction to happen while they are cooking in the pan! This is another reason to use two pans, it keeps the pancakes fluffier because they spend less time sitting in the bowl.