Perfectly fluffy lemon blueberry pancakes loaded with juicy blueberries and bursting with lemon flavor. Gluten free, paleo, and nut free.
- Whisk together mashed banana, eggs, lemon juice, lemon zest, melted fat, and milk/water. Add cassava flour and baking soda and mix until smooth. Fold in blueberries.
- Heat large skillet or pancake griddle over medium heat and liberally grease with your favorite fat.
- Scoop 1/4 cup batter onto a hot skillet, gently smooth out top of pancake with bottom of measuring cup and cook until cooked through – about 3 minutes on each side. Lower heat is better for this thick batter as you want to make sure middle gets cooked all the way through.
- Top with all of your favorite things. Enjoy!
The batter will be thicker than traditional pancake batter – more like a thick cake batter. I prefer this as it makes thicker, fluffier pancakes. Feel free to thin out with a bit more milk/water if you prefer thinner pancakes.
My pancakes never turn out perfectly round, which is OK. But someone gifted me a set of silicone pancake rings, and I’m obsessed. Perfect round, even-sized pancakes every time.