Breakfast for 4

Lemon Blueberry Pancakes

Name: Lemon Blueberry Pancakes
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup blanched almond flour; 1/2 cup tapioca starch; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; 1 tsp lemon zest; 3 tbsp non-dairy yogurt; 2 tbsp maple syrup; 1 tbsp lemon juice; 1/2 tsp vanilla extract; 1 tbsp oil; 2 1/2 tbsp non-dairy milk; 1/4 cup blueberries

$2.72for 430 minServes 4

Almond flour and tapioca pancakes get lemon flavor and blueberries before cooking in a lightly oiled skillet.

Photo: veganricha.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Lemons and limes, a little$0.60 each typical	a little	$0.03Typical price
	Yogurt, 1.5 oz$0.12/oz typical	1.5 oz	$0.19Typical price
	Juice, 0.5 oz$0.04/oz typical	0.5 oz	$0.02Typical price
	Almond, 1.25 oz$0.05/oz typical	1.25 oz	$0.07Typical price
	Berries, 1.25 oz$0.40/oz typical	1.25 oz	$0.50Typical price
Total for the servings shown		$2.72

Pantry staples you likely have

FlourCornstarch, vanilla, yeast, cocoaBaking powder and sodaHoney or maple syrupCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

30 minstart to table
Easydifficulty
4servings as written
$typical cost tier

American Vegetarian Kid-friendly Budget Breakfasts Lunches Summer

Typical price

$0.68 per serving$2.72 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 cup blanched almond flour
1/2 cup tapioca starch
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp lemon zest
3 tbsp non-dairy yogurt
2 tbsp maple syrup
1 tbsp lemon juice
1/2 tsp vanilla extract
1 tbsp oil
2 1/2 tbsp non-dairy milk
1/4 cup blueberries

Steps

Whisk the almond flour, tapioca starch, baking powder, baking soda, salt, and lemon zest in a medium bowl.
Stir in the yogurt, maple syrup, lemon juice, vanilla, oil, and milk until a thick batter forms.
Fold in the blueberries and let the batter rest for 5 minutes.
Heat a lightly oiled large skillet over medium heat.
Cook 1/4-cup portions for 2 to 3 minutes per side, until golden and cooked through.