Gluten-Free Lemon Blueberry Hummus Protein Pancakes
There’s something incredibly delightful about a stack of pancakes on a Sunday morning, especially when they’re both nutritious and delicious. These Gluten-Free Lemon Blueberry Hummus Protein Pancakes are not only a treat for your taste buds but also pack a protein punch courtesy of the hummus. The zesty lemon and sweet blueberries make for a perfect combination that will keep you coming back for more. Whether you’re gluten-sensitive or just looking for a wholesome breakfast option, this recipe has you covered!
Why This Gluten-Free Lemon Blueberry Hummus Protein Pancakes Stands Out
These pancakes are a game-changer in the breakfast department. Unlike traditional pancakes, which can be heavy and packed with refined sugars, this recipe incorporates almond flour and hummus, offering a healthier and gluten-free alternative. The addition of lemon zest and juice gives these pancakes a refreshing brightness, while blueberries add natural sweetness and antioxidants. Not to mention, they’re super simple to whip up and are perfect for meal prep. You’ll love how light and fluffy they are, making them a delightful start to any day.
Ingredient Checklist
- 2 cups almond flour/meal
- 1 cup tapioca flour
- 1 teaspoon baking soda
- 2 eggs
- 1/3 cup Sabra Classic Hummus
- 3/4 cup almond milk
- 1/2 cup pure maple syrup
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 1.5 cups fresh or frozen blueberries
- Coconut oil or olive oil for cooking
Before You Start: Equipment
- Mixing bowls – for combining ingredients.
- Whisk – to blend everything smoothly.
- Non-stick skillet or griddle – for cooking the pancakes.
- Measuring cups and spoons – for accurate ingredient measurements.
- Spatula – for flipping the pancakes.
Gluten-Free Lemon Blueberry Hummus Protein Pancakes Made Stepwise
Step 1: Prepare the Batter
In a large mixing bowl, combine the almond flour, tapioca flour, and baking soda. Whisk them together until well blended.
Step 2: Mix Wet Ingredients
In a separate bowl, whisk together the eggs, Sabra Classic Hummus, almond milk, pure maple syrup, lemon zest, and lemon juice until the mixture is smooth and creamy.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients. Stir gently until everything is just combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 4: Add Blueberries
Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
Step 5: Heat the Skillet
Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or olive oil to grease the surface.
Step 6: Cook the Pancakes
For each pancake, scoop about 1/4 cup of the batter onto the skillet. Cook for approximately 3-4 minutes or until bubbles start to form on the surface. Carefully flip and cook for another 2-3 minutes until golden brown.
Step 7: Serve and Enjoy!
Once cooked, transfer the pancakes to a plate. Serve warm with your favorite toppings, such as extra blueberries, a drizzle of maple syrup, or a dollop of yogurt.
Seasonal Adaptations
- Spring: Substitute blueberries with strawberries or raspberries for a fresh twist.
- Summer: Add a scoop of chopped peaches or nectarines for a juicy addition.
- Fall: Incorporate pumpkin puree and spices like cinnamon for a seasonal flavor.
- Winter: Use dried cranberries and a sprinkle of nutmeg for a cozy touch.
Notes on Ingredients
Almond flour is a great gluten-free alternative that adds a nutty flavor and moisture to the pancakes. Tapioca flour helps bind the ingredients and gives the pancakes a lovely texture. Sabra Classic Hummus not only contributes protein but also keeps the pancakes moist. Feel free to adjust the amount of maple syrup depending on your sweetness preference, and ensure that the blueberries are fresh for the best flavor.
Storing Tips & Timelines
These pancakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to a month. To reheat, simply pop them in the toaster or microwave until warm. Enjoy them fresh or as a quick grab-and-go breakfast option!
Common Qs About Gluten-Free Lemon Blueberry Hummus Protein Pancakes
Can I use a different type of flour instead of almond flour?
While almond flour is recommended for its texture and flavor, you can experiment with other gluten-free flours like oat flour or a gluten-free all-purpose blend. Keep in mind that the texture may vary.
How can I make these pancakes vegan?
To make this recipe vegan, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based yogurt instead of Sabra Classic Hummus.
Can I make the batter ahead of time?
Yes! You can mix the dry ingredients and wet ingredients separately and combine them just before cooking. This way, you’ll have a quick breakfast ready to go!
What toppings pair well with these pancakes?
These pancakes are delicious on their own, but you can also top them with sliced bananas, a sprinkle of nuts, yogurt, or a drizzle of honey or chocolate sauce for extra indulgence.
Make It Tonight
If you’re in the mood for a delightful breakfast that’s packed with flavor and nutrition, give these Gluten-Free Lemon Blueberry Hummus Protein Pancakes a try! They’re easy to whip up, and the bright flavors will surely brighten your morning. Whether you’re serving them to family or treating yourself, this recipe is bound to impress and satisfy. Enjoy the fluffy goodness and the bright, zesty taste that makes breakfast a little bit more special. Happy cooking!
Gluten-Free Lemon Blueberry Hummus Protein Pancakes
Ingredients
Equipment
Method
- In a large mixing bowl, combine the almond flour, tapioca flour, and baking soda. Whisk them together until well blended.
- In a separate bowl, whisk together the eggs, Sabra Classic Hummus, almond milk, pure maple syrup, lemon zest, and lemon juice until the mixture is smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Stir gently until everything is just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the blueberries, ensuring they’re evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat. Add a small amount of coconut oil or olive oil to grease the surface.
- For each pancake, scoop about 1/4 cup of the batter onto the skillet. Cook for approximately 3-4 minutes or until bubbles start to form on the surface. Carefully flip and cook for another 2-3 minutes until golden brown.
- Once cooked, transfer the pancakes to a plate. Serve warm with your favorite toppings, such as extra blueberries, a drizzle of maple syrup, or a dollop of yogurt.
Notes
- Store pancakes in an airtight container in the refrigerator for up to 3 days.
- These pancakes can be frozen for up to a month.
- Reheat in the toaster or microwave until warm.
