Blender Lemon Blueberry Pancakes
By Lee Funke
8/2/2022
Breakfast is served in under 15 minutes with this delicious (and dairy-free) Blender Lemon Blueberry Pancakes recipe! Find all our healthy pancake recipes in one place, and bookmark THIS link to reference next time you’re in the pancake-making mood!
Lemon + Blueberry = LOVE
Pancakes in a Blender?!
- dirty the least amount of bowls as possible
- cook it as fast as possible
- make it as healthy as possible.
How to Make Lemon Blueberry Pancakes
Freezing Pancakes
- First, let your pancakes cool completely . The reason we do this is so that the pancakes can come down to room temperature and stop producing so much moisture (steam). This will prevent freezer burn in the freezer.
- Then, stack 1 serving of pancakes (2 pancakes) together. Tightly wrap them in a piece of plastic wrap or a Ziploc bag . Make sure to remove as much air as possible (this is also to prevent freezer burn).
- Place pancakes in the freezer and freeze for up to 3 months . Make sure to write the type of pancakes and the date you’re freezing them on the outside of the bag or plastic wrap!
Reheating Pancakes
- Option 1: Thaw lemon blueberry pancakes in the refrigerator overnight. Then, microwave for 60 seconds in the morning.
- Option 2: Place frozen pancakes directly in the toaster and toast on medium until warm all the way through.
More Pancakes
- The Best Pancakes on the Internet
- Banana Oatmeal Pancakes
- 3 Ingredient Almond Flour Banana Pancakes
- ALL Pancakes on FFF
Ingredients1x2x3x
Dry
- ▢ 1.5 cups white whole wheat flour
- ▢ 1 cup fresh blueberries , or thawed from frozen
- ▢ 1 tablespoon lemon zest
- ▢ 1 medium banana
- ▢ 1 teaspoon baking powder
- ▢ 1 teaspoon baking soda
- ▢ ⅛ teaspoon salt
Wet
- ▢ 2 large eggs
- ▢ 1 teaspoon vanilla extract
- ▢ 1 cup unsweetened, plain almond milk
- ▢ 3 tablespoons honey
- ▢ 1 teaspoon lemon extract
- ▢ 3 tablespoons coconut oil , melted
Instructions
- Place blueberries, banana, eggs, vanilla extract, unsweetened almond milk, honey, and lemon extract in a high-speed blender. Blend on high until smooth.
- Add in the rest of the dry ingredients and blend on high until smooth. Finally, add melted coconut oil and blend until smooth. At this point, your mixture should be thick, but thin enough to pour into pancakes. If it’s too thick, add a splash more almond milk.
- Turn a skillet to medium heat and spray with coconut oil cooking spray. Using a 1/4 cup scoop, pour batter onto skillet. Cook for about 1 to 2 minutes or until bubbles start to form on your pancakes. Flip and cook for an additional 1-2 minutes.
- Serve immediately with your favorite pancake toppings!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
Blender Lemon Blueberry Pancakes
Ingredients
Dry
- 1.5 cups white whole wheat flour
- 1 cup fresh blueberries or thawed from frozen
- 1 tablespoon lemon zest
- 1 medium banana
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
Wet
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup unsweetened, plain almond milk
- 3 tablespoons honey
- 1 teaspoon lemon extract
- 3 tablespoons coconut oil melted
Instructions
- Place blueberries, banana, eggs, vanilla extract, unsweetened almond milk, honey, and lemon extract in a high-speed blender. Blend on high until smooth.
- Add in the rest of the dry ingredients and blend on high until smooth. Finally, add melted coconut oil and blend until smooth. At this point, your mixture should be thick, but thin enough to pour into pancakes. If it’s too thick, add a splash more almond milk.
- Turn a skillet to medium heat and spray with coconut oil cooking spray. Using a 1/4 cup scoop, pour batter onto skillet. Cook for about 1 to 2 minutes or until bubbles start to form on your pancakes. Flip and cook for an additional 1-2 minutes.
- Serve immediately with your favorite pancake toppings!
Nutrition
Blender Lemon Blueberry Pancakes
By Lee Funke
8/2/2022
Breakfast is served in under 15 minutes with this delicious (and dairy-free) Blender Lemon Blueberry Pancakes recipe! Find all our healthy pancake recipes in one place, and bookmark THIS link to reference next time you’re in the pancake-making mood!
Lemon + Blueberry = LOVE
Pancakes in a Blender?!
- dirty the least amount of bowls as possible
- cook it as fast as possible
- make it as healthy as possible.
How to Make Lemon Blueberry Pancakes
Freezing Pancakes
- First, let your pancakes cool completely . The reason we do this is so that the pancakes can come down to room temperature and stop producing so much moisture (steam). This will prevent freezer burn in the freezer.
- Then, stack 1 serving of pancakes (2 pancakes) together. Tightly wrap them in a piece of plastic wrap or a Ziploc bag . Make sure to remove as much air as possible (this is also to prevent freezer burn).
- Place pancakes in the freezer and freeze for up to 3 months . Make sure to write the type of pancakes and the date you’re freezing them on the outside of the bag or plastic wrap!
Reheating Pancakes
- Option 1: Thaw lemon blueberry pancakes in the refrigerator overnight. Then, microwave for 60 seconds in the morning.
- Option 2: Place frozen pancakes directly in the toaster and toast on medium until warm all the way through.
More Pancakes
- The Best Pancakes on the Internet
- Banana Oatmeal Pancakes
- 3 Ingredient Almond Flour Banana Pancakes
- ALL Pancakes on FFF
Ingredients1x2x3x
Dry
- ▢ 1.5 cups white whole wheat flour
- ▢ 1 cup fresh blueberries , or thawed from frozen
- ▢ 1 tablespoon lemon zest
- ▢ 1 medium banana
- ▢ 1 teaspoon baking powder
- ▢ 1 teaspoon baking soda
- ▢ ⅛ teaspoon salt
Wet
- ▢ 2 large eggs
- ▢ 1 teaspoon vanilla extract
- ▢ 1 cup unsweetened, plain almond milk
- ▢ 3 tablespoons honey
- ▢ 1 teaspoon lemon extract
- ▢ 3 tablespoons coconut oil , melted
Instructions
- Place blueberries, banana, eggs, vanilla extract, unsweetened almond milk, honey, and lemon extract in a high-speed blender. Blend on high until smooth.
- Add in the rest of the dry ingredients and blend on high until smooth. Finally, add melted coconut oil and blend until smooth. At this point, your mixture should be thick, but thin enough to pour into pancakes. If it’s too thick, add a splash more almond milk.
- Turn a skillet to medium heat and spray with coconut oil cooking spray. Using a 1/4 cup scoop, pour batter onto skillet. Cook for about 1 to 2 minutes or until bubbles start to form on your pancakes. Flip and cook for an additional 1-2 minutes.
- Serve immediately with your favorite pancake toppings!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Don’t forget to tag your posts on social media with the hashtag #fitfoodiefinds , we’d love to see what you’re up to!
