Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In



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.

Lock Icon

Unlock this article and more benefits with 40% off.

Already have an Outside Account? Sign in

Outside+ Logo

40% Off Outside+.
$4.99/month $2.99/month*

Get the one subscription to fuel all your adventures.

  • Map your next adventure with our premium GPS apps: Gaia GPS Premium and Trailforks Pro.
  • Read unlimited digital content from 15+ brands, including Outside Magazine, Triathlete, Ski, Trail Runner, and VeloNews.
  • Watch 600+ hours of endurance challenges, cycling and skiing action, and travel documentaries.
  • Learn from the pros with expert-led online courses.
Join Outside+

*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details

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.

Prep Time
20 min
30 min



  • 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


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


  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.


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