These delicious Blueberry Lemon Chuva Flour Pancakes are soft, fluffy, easy to make and nutritious. Naturally sweet because of the chufa flour, these pancakes will suit many diets, from paleo to sugar-free, gluten-free, lectin-free and even nut-free.
Why jufa flour?
I have long been a fan of chufa flour (sometimes spelled jufa nut, but it’s the same). It’s an easy flour to work with, and unlike many other lectin-free and gluten-free flour alternatives, it’s super flavorful, naturally sweet, and full of nutrients. It makes amazing desserts and delicious pancakes.
Guavas are tubers, not nuts, so this is a great flour for those sensitive or allergic to nuts.
The only drawback of chufa flour is its slight graininess, which can be solved by sifting it before use. However, I like to keep all flour because it is incredibly nutrient dense. Improve the texture of anything made with chufa flour by adding a few tablespoons of tapioca flour or starch to the dry mixture.
If you don’t already have chufa flour in your pantry, go get some. There are so many creative ways to use it.
Why do we love these pancakes?
- They are super tasty; the dried fruit and natural sweetness of the chufa flour combine perfectly with the flavors of lemon and blueberries.
- They are healthy and adapt to many diets: Gluten-free, lectin-free, grain-free, paleo, low-carb, sugar-free, and even nut-free if you replace the coconut milk with coconut milk or hemp milk.
- They are easy to make. They will require the same skills as any traditional pancake maker. You will only need a bowl to mix the ingredients and a pan to cook them.
- They are versatile and easy to customize. You can use the basic recipe, without the blueberries, to make simple pancakes. And you can add your favorite flavors like cinnamon or other warming spices. And you can serve them with the toppings and sides of your choice.
- Unlike many other pancake recipes, they have a great nutritional profile. They are rich in minerals and provide a good amount of protein and fiber, resistant starch, healthy fats and a moderate amount of healthy carbohydrates.
Ingredients for making chuffa flour pancakes
WET INGREDIENTS:
- 2 pasture-raised eggs
- 3/4 cup full-fat coconut milk (substitute coconut milk or hemp milk for a nut-free version)
- 2 teaspoons of lemon juice
- 1 full teaspoon of lemon zest (from organic lemons)
- pinch of salt
- 1/4 teaspoon vanilla powder or 1 teaspoon vanilla extract
DRY INGREDIENTS:
- 1 cup chufa flour (packaged)
- 6 tablespoons of tapioca flour
- 1 teaspoon of baking soda
COMPLEMENTS and COMPONENTS:
- 1/2 cup frozen wild blueberries for the batter (fresh can work too)
- Yacon syrup or allulose for topping
- More blueberries for topping
- Nuts or nut butter for topping
- Coconut oil for the pan
NOTE: Any type of milk would work, and if you’re not avoiding nuts, almond milk is an option, in addition to those listed above.
How to make Lemon Chuva and Cranberry Flour Pancakes
- Whisk all wet ingredients together in a large bowl.
- Add the dry ingredients and mix until creamy and free of lumps. If the dough is too wet, add a few more tablespoons of chufa flour + tapioca; add more coconut milk if it is too thick. You want a typical pancake batter consistency.
- Keep the blueberries in the freezer until the batter is ready and start making the pancakes. Add the frozen blueberries and gently fold them in with a spatula, so their color doesn’t bleed into the batter. No problem if it does, but it will turn them all blue. Fresh wild blueberries will work too, and are even better because they won’t bleed color like frozen ones (but they’re hard to find). Conventional organic blueberries are fine, but if they are too large, they will make the pancakes uneven and difficult to cook.
- Use about 1/4 cup batter per pancake. Heat your favorite pancake pan over medium heat, brush it with coconut oil, and cook each pancake for about 2 minutes on the first side, until the edges are set and beginning to bubble. Flip with a spatula, cook for about a minute on the second side, then flip once more and cook for another 20-30 seconds. You want the pancakes to form a crust and not be too soft when you remove them from the pan. They soften as they stack.
- Place on a serving platter, top with your favorite toppings, and serve.
These chufa pancakes have great flavor and texture even after being refrigerated. I like to make a big batch and have some leftovers, which I refrigerate for a day or two.
How to serve these delicious gluten-free chuffa pancakes
These pancakes are perfect for a nutritious breakfast. While we don’t recommend starting the day with a sweet meal, these pancakes are just naturally sweet. They are rich in protein, healthy fats and micronutrients, polyphenols and resistant starches (fibre), making them a healthy choice, even for breakfast.
Sometimes I like to have them for dessert or a coffee or tea snack, especially cold leftovers.
I hope you enjoy these Blueberry Chuva Flour Pancakes as much as we do!
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Ingredients
- WET INGREDIENTS:
- 2 pasture-raised eggs
- 3/4 cup full-fat coconut milk (use hemp or chufa milk for a nut-free variation).
- 2 teaspoons of lemon juice
- 1 full teaspoon of lemon zest (from organic lemons)
- pinch of salt
- 1/4 teaspoon vanilla powder or 1 teaspoon vanilla extract
- DRY INGREDIENTS:
- 1 cup chufa flour (packaged)
- 6 tablespoons of tapioca flour
- 1 teaspoon of baking soda
- COMPLEMENTS and COMPONENTS:
- 1/2 cup frozen wild blueberries for the batter (fresh can work too)
- Yacon syrup or allulose for topping
- More blueberries for topping
- Nuts or nut butter for topping
- Coconut oil for the pan
Instructions
Whisk all wet ingredients together in a large bowl.
Add the dry ingredients and mix until creamy and free of lumps. If the dough is too wet, add a few more tablespoons of chufa flour + tapioca; add more coconut milk if it is too thick. You want a typical pancake batter consistency.
Keep the blueberries in the freezer until the batter is ready and start making the pancakes. Add the frozen blueberries and gently fold them in with a spatula, so their color doesn’t bleed into the batter. No problem if it does, but it will turn them all blue. Fresh wild blueberries will work too, and are even better because they won’t bleed color like frozen ones (but they’re hard to find). Conventional organic blueberries are fine, but too large will make the pancakes uneven and difficult to cook.
Use about 1/4 cup batter per pancake. Heat your favorite pancake pan over medium heat, brush it with coconut oil, and cook each pancake for about 2 minutes on the first side, until the edges are set and beginning to bubble. Flip with a spatula, cook for about a minute on the second side, then flip once more and cook for another 20-30 seconds. You want the pancakes to form a crust and not be too soft when you remove them from the pan. They soften as they stack.
Place on a serving platter, top with your favorite toppings, and serve.
notes
These pancakes have great flavor and texture even after being refrigerated. I like to make a big batch and have some leftovers that I refrigerate for a day or two.
