Gluten Free Blueberry-Lemon Pancakes, Maple Yogurt

A modern, gluten-free take on a breakfast favorite, these pancakes combine traditional earthy flavors with those of antioxidant-packed blueberries, lemon zest and toasted coconut, and are served with a side of blueberry compote and creamy, protein-rich maple yogurt. A flavorful start to a perfect day!

Remove the maple yogurt and keep to the side. Remove the lid from the blueberry-maple compote. Heat in the microwave for 1 1/2 minutes on low. If it is not hot, heat for 30 more seconds. Pour the compote over the pancakes. Serve the pancakes with the maple yogurt.

Egg, Coconut Milk, Blueberries, Greek Low Fat Yogurt, Coconut Flour, Maple Syrup, Coconut Sugar, Lemon, Coconut, Arrowroot, Olive Oil, Cinnamon, Vanilla Extract, Baking Soda, Salt
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