Recipes

Gluten-Free Blueberry And Almond Pancakes

The Daily Meal Contributors|

Gluten-Free Blueberry And Almond Pancakes
4.5 (2 ratings)
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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
4
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
  1. In a bowl, whisk together milk, eggs, and melted butter. Add pancake mix and whisk until smooth.
  2. 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.
  3. Put three pancakes on a plate. Top with lemon curd and toasted almonds.
  4. 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.
  5. Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
 
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