It is the last week of the Great Gluten-Free Campout. It’s been such a fun series and you’re now equipped with a bunch of great recipes!
Make sure to check out all the other contributors of the Great Gluten-Free Campout!
Snacks and Sides: Macaroni Salad and Veggie Packets from Gluten Freedom and Loving It
On the Fire: Campfire Chicken Fajitas from Angela’s Kitchen
Dessert: S’Mores with Homemade Gluten-Free Graham Crackers from Better Batter
Lemon Almond Blueberry Gluten-Free Pancakes
I’m hosting breakfast this week. And I won’t lie, this might be my favorite recipe of the entire series.
Whether you make these camping or on a lazy Saturday morning, these pancakes will not disappoint. Really, they are perfect. Take this recipe and substitute the flavors to make any kind of pancakes you want! I’m pairing lemon and blueberry flavorings because they’re my favorite.
Please note that when I made this, I halved the recipe. So if you’re wondering why I’m telling you to use a lot more ingredients than the pictures show, that’s why.
Zest is the very top layer of the fruit. A zester helps you extract it while keeping that bitter white rind far away from your perfect pancakes.
Squeeze the juice of one lemon into about two cups of milk and let sit for a few minutes. This is going to make the most intense, lemony buttermilk. You never really know how much milk you’ll need when making pancakes – everything from the type of flour mix you use, the humidity, the position of Mars in relation to Jupiter. It all seems to matter. You might use all the milk, you might not. You might use a lot more.
If you need more milk, don’t worry about making more buttermilk. Just use milk. The juice of one lemon is enough lemony goodness for one batch of pancakes.
I love cutting flour with almond flour (also known as almond meal) in pancakes. Almond flour is simply blanched and ground almonds. Pancakes, no matter how little syrup I use, are always too sweet and leave me with a headache. Using half almond flour lowers the glycemic index because you’re using half protein-rich almonds. Paired with a great gluten-free flour like Better Batter still provides the lightness you want in pancakes.
Now it’s time to add eggs and milk. Add milk until it has a smooth, thin consistency. In any other recipe, I’d say, “Make it the consistency of pancake batter.” But if you don’t know the consistency of pancake batter, that wouldn’t exactly be helpful.
Make it easy to pour.
I like to use half oil and half butter – about a tablespoon of each. The butter gives a wonderful flavor and the oil’s high smoke temperature keeps the butter from burning.
Whether you’re in the woods or in your favorite PJ’s, these pancakes will get your day started right!
Also, just a public service announcement: when you’re making pancakes in a foreign environment with different heat sources, don’t expect the first few pancakes to come out perfectly. But soon, you’ll get the temperature figured out and they will be great!
This is okay though, because you can snack on these mess ups while you cook.
- Zest of 2 lemons
- Juice of 1 lemon
- Milk - start with two cups
- 1 c. gluten-free flour like Better Batter with xantham gum (not pancake mix)
- 1 c. almond flour
- 2 tbsp sugar
- 2 tsp baking powder
- 2 eggs
- 1.5 c. (or more if you want!) fresh blueberries
- 1/2 c. slivered almonds
- Butter and Canola oil
- Zest lemons
- Juice lemons into milk and let it sit for a few minutes
- Mix dry ingredients
- Mix eggs and part of the milk and stir. Add the additional milk until it has a thin consistency.
- Fold in the blueberries and almonds.
- Heat griddle with a tablespoon of butter and a tablespoon of oil and cook pancakes, flipping them over after they're golden on one side.
- Serve with butter and syrup or butter and lemon curd.
- Not gluten-free? No problem! Just use regular flour in place of the gluten-free flour mix. Expect that the pancakes still won't bubble when ready to flip because of the almond flour.