Tag Archives: Blueberry

Breakfast

Delicious Gluten-Free Lemon-Blueberry Pancakes

Hey, hey! Hope you guys are having a great week.

I couldn’t wait to share these Gluten-Free Lemon-Blueberry Pancakes with you!

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

When it comes to breakfast, we usually eat the same two things over and over again, just because it’s easy and efficient. Although on weekends I am more inclined to try a new recipe because we generally have a bit more time in the morning.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

I made these Gluten-Free Lemon-Blueberry Pancakes with my favorite GF flour: Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (which I also talked about in this post). I love this flour because it bakes just like regular all-purpose flour, and you would never know that it’s gluten-free just by tasting it.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

Lemons and blueberries pair so well together, and the flavor combination always reminds me of summer when blueberries are in peak season. I wouldn’t recommend using frozen blueberries in this recipe because you won’t get the same juicy blueberry taste in each bite.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

The recipe calls for coconut sugar to make these pancakes refined sugar-free, but feel free to substitute it with brown sugar if that’s all you have on hand.

The Most Delicious Gluten-Free Lemon-Blueberry Pancakes! ll Fluffy and packed with fresh lemon-blueberry flavor in every bite! ll www.littlechefbigappetite.com

I’ve made this recipe 5-6 times now and tested it out on a few different people. Everyone has had rave reviews, so I have no doubt that you’ll love it, too!

 

Gluten-Free Lemon-Blueberry Pancakes
 
Prep time
Cook time
Total time
 
Serves: 3-4 servings
Ingredients
  • 1.5 cups Bob's Red Mill 1 to 1 Gluten-Free Flour*
  • 2 Tablespoons coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup non-fat or low-fat buttermilk
  • 2 large eggs
  • Finely grated zest of 1 large lemon
  • 2 Tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 3 Tablespoons unsalted butter, melted and cooled
  • 1 cup fresh blueberries
  • Pure maple syrup for serving
Instructions
  1. In a large bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt. Set aside.
  2. In a medium bowl, whisk together the buttermilk, eggs, lemon zest, lemon juice, vanilla, and melted butter. Pour the wet ingredients into the dry ingredients and mix until combined and large clumps are gone. Fold in the blueberries.
  3. Heat a large nonstick skillet or griddle over medium-low heat. Spray with cooking spray. Pour the pancake batter onto the skillet into 4 inch rounds. Once the top begins to bubble and the edges look cooked (about 2 minutes), flip and cook on the other side, an additional 2 minutes. Keep warm in an oven preheated to 200F until ready to serve.
  4. Serve with pure maple syrup.
Notes
* This flour bakes just like regular all-purpose flour. I tried this recipe with other gluten-free flours and the pancakes came out very thin, like crepes. If you are using a different GF flour for this recipe, I would suggest adding a thickening agent such as xanthan gum.
 

Bread and Muffins Breakfast

Whole Wheat Blueberry Lemon Muffins

I buy a ton of frozen berries and veggies.

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I use the berries in breakfast smoothies and on top of greek yogurt as a yummy snack. The veggies go into soups and stews or are just served as a quick and easy side to a weeknight dinner. As of lately, I am obsessed with baby peas – did you know they are packed with protein?

The great thing about frozen fruit and vegetables that many people don’t know, is that they can actually be healthier than their fresh counterparts. Why? Because they are frozen at peak ripeness, so they are jam-packed with nutrients. Fruits and veggies found in the fresh-produce aisles in grocery stores are often picked before they are ripe, so they don’t often develop all of their vitamins and minerals.

Don’t me wrong – I love fresh produce, but lot’s of people knock the frozen kinds, when in reality they’re great!

I also love to bake with my frozen berries. In fact, I would argue that they give my baked goods even more flavor than fresh berries.

Whole Wheat Blueberry and Lemon Muffins Recipe

I spent way too many hours this weekend researching the perfect healthy blueberry muffin.

Whole Wheat Blueberry and Lemon Muffins Recipe

I love when lemon is paired with blueberry, so I knew some lemon zest would have to be added into the mix.

Whole Wheat Blueberry and Lemon Muffins Recipe

I also wanted a muffin that wasn’t overloaded with sugar, butter or oils.

Whole Wheat Blueberry and Lemon Muffins Recipe

I was determined to use all whole wheat flour (as opposed to a blend of white and wheat), knowing quite well that 100% whole wheat muffins can turn out pretty dense and unpleasant sometimes.

Whole Wheat Blueberry and Lemon Muffins Recipe

Well, my friends, I believe these muffins turned out pretty darn amazing. I had a slight mishap during the baking process – my oven decided to turn off on me in the middle. I was nervous they were ruined and I would have to toss the batch, but to my surprise they were still great!

Whole Wheat Blueberry and Lemon Muffins Recipe

Next time around I am going to add a cinnamon-sugary topping!

 

Whole Wheat Blueberry Lemon Muffins
 
Prep time
Cook time
Total time
 
Serves: 10-12
Ingredients
  • 2 cups whole wheat pastry flour (you can sub whole wheat flour here, but expect a denser muffin)
  • ½ cup packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsweetened applesauce
  • 1 Tablespoon grated lemon zest (from about 2 lemons)
  • 3 Tablespoons unsalted butter, melted
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 3 Tablespoons milk (I used skim)
  • 1.5 cups frozen blueberries
Instructions
  1. Preheat oven to 325 degrees F. Grease a standard 12 cup muffin tray or line with baking liners and grease the liners.
  2. In a large bowl combine the flour, brown sugar, baking soda and salt. In a medium bowl, whisk together the applesauce, lemon zest, butter, egg, vanilla and milk. Gently fold in the blueberries. Try not to over mix the batter.
  3. Scoop the batter evenly into the muffin cups. Place the muffin tray on the middle rack of the oven and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Remove the muffins from the tray and allow them to cool on a wire rack.