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Fluffy Lemon Blueberry Pancakes (gluten free, paleo, and nut free) |

Fluffy Lemon Blueberry Pancakes (gluten free, paleo, and nut free)

  • Author: Katja Heino
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 four inch pancakes 1x
  • Category: breakfast


Perfectly fluffy lemon blueberry pancakes loaded with juicy blueberries and bursting with lemon flavor. Gluten free, paleo, and nut free.


  • 1 ripe banana – mashed
  • 2 eggs
  • 2 tablespoon lemon juice
  • zest from one lemon
  • 2 tablespoons butter, ghee, or coconut oil – melted
  • 1/4 cup plus 2 tbsp milk or water (THIS is what I use)
  • 3/4 cup cassava flour (I use THIS brand)
  • 1/2 tsp baking soda
  • pinch of salt
  • 1/2 cup blueberries
  • fat for cooking


  1. 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.
  2. Heat large skillet or pancake griddle over medium heat and liberally grease with your favorite fat.  
  3. 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. 
  4. 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.

Keywords: pancakes