Gluten-free Lemon Blueberry Hummus Protein Pancakes

Serving 15 people

40 min


  • almond milk 3/4 cup almond milk
  • baking soda ¼ teaspoon baking soda
  • blanched almond flour 2 cups blanched almond flour
  • blueberries 1-1/2 cups fresh or frozen blueberries
  • coconut oil Coconut oil (or olive oil) for cooking
  • eggs 2 eggs
  • hummus 1/3 cup Sabra Classic Hummus
  • lemon juice 2 tablespoons lemon juice
  • lemon zest Zest of 2 lemons
  • maple syrup ¼ cup pure maple syrup
  • tapioca flour ¼ cup tapioca flour
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How to make it

  1. Stir together the almond flour, tapioca flour, and baking soda in a mixing bowl (dry ingredients).
  2. Whisk together the eggs, hummus, almond milk, pure maple syrup, lemon zest and juice in a mixing bowl (wet ingredients).
  3. 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.
  4. Heat 2 to 3 tablespoons of coconut oil to a non-stick skillet (enough to generously coat the surface) 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.
  5. Serve with fresh blueberries, butter, and pure maple syrup.