This moorish, gluten free, blue grape lemon pancakes recipe is a burst of flavor. The sweet taste of the blue grapes bounce off the tangy lemon exquisitely.The earthy flavor of nutmeg binds the flavors wonderfully.
These blue grape lemon pancakes are an awesome way to get a family breakfast done in a jiffy. If you get the pancake munchies but are dreading the duration of time it will take you to stand at the cooker flipping flour, this is especially meant for you. Plus, sometimes you just want to cook something delicious and beautiful, without breaking your back😆😉
The reason I fell in love with this blue grape lemon pancake recipe is because once you put it in the oven you get 30 odd minutes to do something else, like take a leisurely shower 🙂 Also, I totally enjoy the slight crunch of it. However, you can remove it from the oven up to ten minutes earlier if you would like to have it fluffier.
- 1 cup cassava flour/tapioca
- 2 tsp baking powder
- 3½ tbsp brown sugar
- ¼ tsp nutmeg
- 1 egg
- 2 tbsp margarine
- ¾ cup of milk
- Juice of ½ a lemon
- ½ tsp vanilla essence
- 1 tsp lemon rind
- 1 cup of blue grapes
First of all, set the oven to 200ºc and then in a bowl, mix the flour, baking powder, brown sugar, nutmeg.
Next, mix the egg, vanilla essence, melted margarine, milk and lemon juice in another bowl.
Now add the liquid ingredients to the flour and mix well.
Grease your baking tin. Now, gently fold in the grapes and then add the lemon rind into the flour mixture.
Once this is done, pour the mixture into the baking tin and place in the oven for 30 -40 minutes.
While the pancakes cooks in the oven, fix yourself a cup of herb tea and scroll through other amazing breakfast recipes on the blog.
After the bake time is up, remove and allow to cool. Finally, serve the blue grape lemon pancakes nice and warm and enjoy with a drizzle of honey 😊
Did you enjoy this blue grape lemon pancake recipe?
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