Gluten-Free Blueberry And Almond Pancakes

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.
  • 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
  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 ΒΌ 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.