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Lemon Blueberry Millet Pancakes

Updated: Jun 13, 2022

Lemon zesty, slightly sweet, blueberry pancakes made with millet and almond flours are gluten- lectin- and sugar-free and bursting with flavor.

LFG Lemon Blueberry Millet Pancakes

Can you achieve a light, fluffy pancake without a glutenous flour? YES! I challenge you to tell the difference between millet pancakes and the original wheat flour, buttermilk version. These lemon blueberry millet pancakes are so easy to make and full of sweet and zesty, lemon flavor, you'll want them every weekend.

Lemon juice and milk together make a buttermilk consistency and give the pancakes their loft and bounce. The zest of a whole lemon gives you a burst of lemon to the palate before they even touch your taste buds. Wild blueberries have more intense flavor than their larger, farm-grown cousins, and they carry a higher concentration of antioxidants. So if you can find them, go wild! My Kroger grocer has them private label in the freezer section.

The Recipe

LFG Lemon Blueberry Millet Pancakes


1/2 C Millet Flour

1/2 C Almond Flour

1 T Xylitol Granules

1 t Baking Powder

1/4 t Salt

1/4 t Cinnamon


Zest of One Lemon

1 T Lemon Juice

1/2 C Grassfed a2 Milk

1 Pastured Egg

1/2 t Vanilla Extract

Yes, and.....

1/2 C Wild Blueberries (Frozen or Fresh)

Grassfed Butter for Skillet

(Double the recipe and freeze uneaten pancakes for a fast breakfast on demand)


Heat electric griddle (I have a Cuisinart Panini Griddler/Panini Press) to highest setting. In a medium bowl, whisk together all dry ingredients. In a small bowl, whisk together Lemon juice and milk. The consistency should be similar to buttermilk. Add egg, lemon zest, vanilla and whisk all the wet ingredients together. Add wet ingredients to dry ingredients and whisk everything together. Fold in wild blueberries.

Take a stick of butter and rub the end in a circular motion to create a buttered griddle surface about 6 inches in diameter. Repeat as many times as space will allow. I can make two large pancakes at a time with my Cuisinart Griddle. Pour 1/4 cup of pancake batter onto the buttered griddle circles. Flip when you see bubble holes throughout much of the pancake. Each side take about one minute or less on high heat. Check the underside to make sure it's golden brown before removing from griddle. Stack finished pancakes onto a plate and repeat until all the batter is used.

Dust with confectioners Swerve and serve with Lakanto's Maple Flavored Syrup. Pair with Grassfed whole a2 milk, of course! Enjoy!

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