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Breakfast for 4

Lemon Blueberry Pancakes

Almond flour and tapioca pancakes get lemon flavor and blueberries before cooking in a lightly oiled skillet.

Typical price

$2.72for 4 servings

$0.68 per serving$2.72 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

AmericanVegetarianKid-friendlyBudgetBreakfastsLunchesSummer

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Lemons and limes$0.60 each typicala little$0.03Typical price
Yogurt$0.12/oz typical1.5 oz$0.19Typical price
Juice, soda and mixers$0.04/oz typical0.5 oz$0.02Typical price
Almond, soy or oat milk$0.05/oz typical1.25 oz$0.07Typical price
Berries$0.40/oz typical1.25 oz$0.50Typical price
Total for the servings shown$2.72

Pantry staples you likely have

FlourCornstarch, vanilla, yeast, cocoaBaking powder and sodaHoney or maple syrupCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

  • 1 cup blanched almond flour
  • 1/2 cup tapioca starch
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp lemon zest
  • 3 tbsp non-dairy yogurt
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1/2 tsp vanilla extract
  • 1 tbsp oil
  • 2 1/2 tbsp non-dairy milk
  • 1/4 cup blueberries

Steps

  1. Whisk the almond flour, tapioca starch, baking powder, baking soda, salt, and lemon zest in a medium bowl.
  2. Stir in the yogurt, maple syrup, lemon juice, vanilla, oil, and milk until a thick batter forms.
  3. Fold in the blueberries and let the batter rest for 5 minutes.
  4. Heat a lightly oiled large skillet over medium heat.
  5. Cook 1/4-cup portions for 2 to 3 minutes per side, until golden and cooked through.

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Collections with this recipe

Vegetarian American 30-minute breakfasts 428Kid-friendly American 30-minute breakfasts 283Kid-friendly American breakfasts 543American 30-minute breakfasts 515