Blueberry Lemon Pancakes, Dairy & Grain-Free

Grain-free blueberry lemon pancake stack

There is something about pancakes that brings me back to my inner 10-year-old self on a Saturday morning. When life was care-free and full of possibilities. If comfort foods bring you back to a Zen-full happy place, then you should be eating them OFTEN! Why not every single day?

There is a common misconception that comfort foods are not healthy for us, good for our blood sugars, cholesterol, blood pressure, etc… Sure, you may have to tweak your great-grandmother’s recipe a little (Okay, A LOT). Maybe you just use great-grandma’s dish for inspiration and try a great new recipe like this one that is nutrient dense and healthy!

Food can directly affect our moods… both by the way it makes us feel as we are eating it AND how it makes our bodies feel after we eat it. With everything that is happening in the world around us that we can’t control, choosing to fuel our bodies with healthy, sustainable foods will give us the energy and positivity we need to tackle the uncertainty.

You can still make and enjoy the comfort foods you grew up loving so much. Even if you are on a strict gluten-free diet. Even if you are living a dairy-free lifestyle. You already know how much better your body feels by eliminating these foods! Why not also feel that excitement that your 10-year-old self did on a Saturday morning?

These pancakes are not only delicious, but they also leave you feeling fueled for the day instead of bogged down and ready for a mid-morning nap! I’d love to hear your feedback, so be sure to drop any questions or reviews in the comments below.

Blueberry Lemon Pancakes Recipe

Dairy-Free & Grain-Free


  • 6 large eggs, pasture-raised
  • 1 ½ Cups Light Unsweetened Coconut Milk
  • 1 Tbsp. Vanilla Extract
  • 3 Tbsp. Lemon Juice
  • 2 Tbsp. Grated Lemon Zest
  • 6 tsp. Coconut Oil
  • ¾ Cup Cassava Flour
  • ¾ Tsp. Baking Powder
  • Pinch of Sea Salt
  • ¼ Cup + 2 Tbsp. Coconut Flour
  • 1 ¼ Cups Fresh Blueberries
  • 1 ½ Tbsp. Raw Honey (optional)
  • Maple Syrup (optional)

(yields about 12 pancakes)


  1. In a large mixing bowl, whisk eggs together. Add Coconut milk, lemon juice, honey, and vanilla. Whisk until well combined.
  2. Mix in the cassava flour, baking powder and sea salt. Using a sieve, sift in the coconut flour. Stir until well combined.
  3. Fold in 1 ½ Tbsp. lemon zest (leaving the remaining for garnish). Let batter rest for 3 minutes.
  4. Heat 1 tsp. coconut oil over medium heat in a large skillet. Once oil is melted, begin cooking pancakes. Recommend using ¼ cup batter per pancake. Sprinkle in fresh blueberries immediately. Cook for 3-4 minutes on each side or until golden brown.
  5. Repeat with remaining batter and oil to make remaining pancakes. (Hint: Cover cooked pancakes with foil to keep warm)
  6. Serve pancakes with remaining blueberries, sprinkled with remaining lemon zest and drizzled maple syrup.

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