Gluten-Free Blueberry And Almond Pancakes

4.5 from 2 ratings

Recipe Courtesy of Montage Kapalua Bay (Lahaina, Hawaii)“Gluten-free” no longer has to mean “flavor-free.” The tart pop of blueberries, the crunch of the almonds, and the sweet tang of the lemon curd make these pancakes worthy of a breakfast or brunch celebration.

Servings

servings

Ingredients

1 cup milk
2 eggs
2 tablespoon butter, or vegetable oil
1/2 cup gluten-free pancake mix
1 pint blueberries
1 cup lemon curd (recipe below)
1 cup toasted almonds
4 eggs
3 lemons, juice and zest
1/2 cup sugar
1/4 pound butter, chilled

Directions

In a bowl, whisk together milk, eggs, and melted butter. Add pancake mix and whisk until smooth.
Preheat skillet to medium high heat. For each pancake, pour ¼ cup batter onto skillet. Add blueberries and cook until the top bubbles, about 3 minutes. Flip and cook for 2 more minutes.
Put three pancakes on a plate. Top with lemon curd and toasted almonds.
Combine eggs, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon. Cook until mixture is thick enough to coat back of spoon, 3 to 5 minutes.
Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.