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Paleo

Lemon Pancakes with Blueberry Chia Jam

Lemons and blueberries are one of those “better together” flavor duos — each helps the other taste even more delicious.

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When making these zippy lemon pancakes with their almond flour base, make sure all your wet ingredients are as close to room temperature as possible for even blending.

Servings
2
Prep Time
20 min
Duration
30 min

Ingredients

Pancakes

  • 1 cup almond flour
  • 1 scoop collagen peptides (about 1 ½ tbsp per scoop)
  • 1 ½ tbsp arrowroot starch
  • ½ tsp baking powder
  • ⅛ tsp sea salt
  • ¼ unsweetened vanilla almond milk
  • 1 large egg, room temperature
  • 1 tbsp lemon zest
  • 1 tbsp fresh lemon juice
  • ½ tbsp raw honey
  • ½ tsp pure vanilla extract
  • 1 tbsp coconut oil

Jam

  • 1 cup frozen blueberries
  • ½ tbsp chia seeds
  • 1-2 tbsp water

Preparation

  1. In a large mixing bowl, whisk together almond flour, collagen, arrowroot, baking powder and salt.
  2. In a separate bowl, whisk together almond milk, egg, lemon zest, lemon juice, honey and vanilla. Add wet ingredients to dry; whisk until combined. Let mixture sit for 10 minutes to thicken.
  3. Meanwhile, make jam: To a small saucepan on medium-low, add blueberries, chia seeds and water. Cook, stirring occasionally, until mixture takes on jam-like texture, about 10 minutes.
  4. In a large nonstick skillet on medium, heat oil. Working in batches, spoon 2 tbsp batter onto skillet per pancake. Cook for 2 to 3 minutes, until edges become slightly crisp. Flip and continue to cook for another 2 to 3 minutes, until golden. Repeat until all the batter is used up, regreasing skillet as needed. Serve warm pancakes topped with jam.

NOTE: If following our Meal Plan, refrigerate pancakes and jam separately in airtight containers. Reheat and assemble when called for.

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Nutrition Information

  • Serving Size ½ of recipe
  • Calories 452
  • Carbohydrate Content 31 g
  • Cholesterol Content 93 mg
  • Fat Content 40 g
  • Fiber Content 9 g
  • Protein Content 21 g
  • Saturated Fat Content 9 g
  • Sodium Content 346 mg
  • Sugar Content 13 g
  • Monounsaturated Fat Content 20 g
  • Polyunsaturated Fat Content 8 g