Lemon Blueberry Pancakes

Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2

Pancake Ingredients

  • 1 egg
  • 1 cup lactose free milk
  • 1 1/4 cups gluten free plain flour
  • 1 teaspoon baking powder
  • Pinch salt
  • 1/2 tablespoon melted butter cooled
  • zest of one lemon
  • Olive oil spray

Blueberry Topping

  • 1/2 cup frozen blueberries
  • 2 teaspoons lemon juice
  • 2 teaspoons maple syrup


  • In a large bowl, whisk together the egg and milk.
  • Add in flour, baking powder, salt, melted butter and lemon zest. Mix to combine until nice and
  • Spray a medium sized frypan with olive oil and bring to medium heat.
  • Ladle in a large scoop of pancake batter and cook for 2 – 3 minutes or until bubbles start to
    appear on the surface. Flip over and cook for another 1 – 2 minutes. Repeat for the remaining
  • Add blueberries to a small bowl and place in the microwave for 20 – 30 seconds. Once the berries
    are defrosted and are leaving liquid in the bowl stir in lemon juice and maple syrup.
  • Serve blueberry mix on top of pancakes and enjoy!

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