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Overhead view of blueberry pancakes topped with fresh blueberries and maple syrup.
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Lemon Blueberry Kefir Pancakes

Fluffy lemon blueberry pancakes packed with 14g of protein per serving! These Kefir Pancakes are the perfect staple weekend brunch addition! Only 8 ingredients. (Makes about 10 pancakes)
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Keyword: blueberry pancakes, kefir pancakes, lemon blueberry pancakes, protein pancakes, protein pancakes no powder
Servings: 4 people
Calories: 351kcal

Ingredients

  • ½ Cup Fresh Blueberries

Wet Ingredients

  • 2 Cup Kefir Milk Lemon Flavor
  • 2 Tablespoon Honey
  • 2 Tablespoon Lemon Zest about 1
  • 2 Large Egg

Dry Ingredients

Instructions

  • Mix the dry ingredients in one bowl, and the wet ingredients in another.
    2 Cup Kefir Milk, 2 Tablespoon Honey, 2 Tablespoon Lemon Zest, 2 Cup Gluten-Free Flour, 2 Teaspoon Baking Powder, ½ Teaspoon Salt
  • Combine the dry and wet ingredients and stir to remove lumps.
  • Place pan on stove and turn on heat to medium.
  • Melt coconut oil, butter, or spray oil onto your pan or griddle.
  • Pour the batter ¼ cup at a time for mini pancakes, or ⅓ cup at a time for regular sized pancakes (about 4" pancakes).
  • Add a handful of blueberries (about 7-10) to the top of the pancake. Push blueberries toward the pan if you want them to show on both sides of the pancake.
    ½ Cup Fresh Blueberries
  • Flip pancakes after about 5 minutes, when little bubbles form and the edges turn a matte color. You can always peep underneath the cooking pancake once 3-4 minutes have passed to check that the side is browned.
  • Let the second side cook and brown for about 2-3 minutes and remove from the pan.
  • Repeat with remaining batter until done.
  • Enjoy pancakes plain, with fresh fruit or with maple syrup!

Notes

You can freeze leftover pancakes. Freeze them in a single layer on a parchment-lined baking sheet. The pancakes will freeze in about 1 hour. Stack the frozen pancakes between wax or parchment paper in a freezer bag or freezer-safe container for up to 2 months.
To reheat frozen pancakes, microwave on a plate for 20 seconds or in the oven on an aluminum-covered tray at 375ºF for 10 minutes.
Do not substitute for regular All-Purpose Flour. Although it is called One:One Flour, gluten free flour is typically more dense and this oat milk pancake recipe requires more than the listed gluten free flour for regular all purpose flour or will turn out too thin.

Nutrition

Serving: 2.5pancake | Calories: 351kcal | Carbohydrates: 62g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 597mg | Potassium: 55mg | Fiber: 7g | Sugar: 19g | Vitamin A: 376IU | Vitamin C: 6mg | Calcium: 326mg | Iron: 3mg