2 ratings

Gluten-Free Blueberry and Almond Pancakes

These might be gluten-free, but they sure aren’t flavor free

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.


For the Gluten-Free Blueberry and Almond Pancakes

  • 1 Cup milk
  • 2 Eggs
  • 2 Tablespoons butter, or vegetable oil
  • 1/2 Cup gluten-free pancake mix
  • 1 Pint blueberries
  • 1 Cup lemon curd (recipe below)
  • 1 Cup toasted almonds

For the Lemon Curd

  • 4 Eggs
  • 3 Lemons, juice and zest
  • 1/2 Cup sugar
  • 1/4 Pound butter, chilled


For the Gluten-Free Blueberry and Almond Pancakes

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.

For the Lemon Curd

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.