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Lemon Blueberry Hummus Pancakes

Lemon Blueberry Hummus Pancakes

Source: Meal Garden | Makes: 15 pancakes | Time: 20 min

What I changed

  • Used coconut milk

  • Used vanilla extract

  • Skipped lemon zest


2 cup almond flour (add more if batter is too thin)

1/4 cup tapioca starch

1/4 tsp baking soda

2 egg

3/4 cup almond milk

1 tsp vanilla

1/3 cup hummus

2 tbsp lemon juice

1/4 cup maple syrup

1 cup #blueberries

2 tbsp coconut oil


Stir together the almond flour, tapioca starch, and baking soda in a mixing bowl (dry ingredients).

Whisk together the egg, hummus, almond milk, vanilla, pure maple syrup, and lemon juice in a mixing bowl (wet ingredients).

Pour the dry ingredients into the bowl with the wet and stir until combined. Allow batter to sit 5 minutes to thicken. Fold in the blueberries.

Heat 2 to 3 tablespoons of coconut oil to a non-stick skillet and heat to medium.

Measure out a scant 1/4 cup of pancake batter and pour onto the hot skillet. Cook until sides begin to firm up and many air bubbles rise to the top of the batter, about 2 to 3 minutes. Carefully flip and cook an additional 1 to 2 minutes, until pancake is cooked through.

Repeat for remaining batter. Serve with fresh blueberries and maple syrup.

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