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Lemon Blueberry Pancake Bread

Lemon Blueberry Pancake Bread

Looking for a breakfast loaf that’s cozy, gut-friendly, and packed with flavor? This Lemon Blueberry Pancake Bread is light, naturally sweetened, and full of anti-inflammatory ingredients that support digestion, hormone balance, and healthy skin. Gluten-free, soft, and studded with juicy blueberries, it’s perfect for breakfast, snack time, or even a post-workout treat.
Made with almond and oat flours, pasture-raised eggs, and a touch of natural sweetener, it’s gentle on the gut while still feeling indulgent. The yogurt glaze adds probiotics, protein, and a pop of tangy brightness that makes every slice feel like a treat without derailing your nutrition goals.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Course: Breakfast
Calories: 212
Ingredients Method Notes

Ingredients
  

Bread:
  • 2 cups almond flour
  • 1/2 cup oat flour
  • 1 tsp baking powder
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 tsp vanilla extract
  • 2 pasture-raised eggs
  • 1 cup unsweetened almond milk
  • 2 tbsp olive oil or melted coconut oil
  • 2-3 tbsp maple syrup or sweetener of choice
  • Pinch sea salt
  • 1 cup blueberries toss in oat flour to prevent sinking
Glaze:
  • 2 tbsp Greek yogurt or coconut yogurt
  • 2-3 tbsp powdered monk fruit
  • 1 tsp lemon juice

Method
 

  1. Preheat oven to 350°F and grease a loaf pan (or mini tins).
  2. In a bowl, whisk together eggs, almond milk, oil, sweetener, lemon juice, lemon zest, and vanilla.
  3. In another bowl, mix almond flour, oat flour, baking powder, and salt.
  4. Combine wet and dry ingredients, fold in blueberries, and pour batter into prepared pan.
  5. Bake 35–40 minutes (mini loaves 25–30 min), until a toothpick comes out clean. Cool completely.
  6. Whisk glaze ingredients until smooth and drizzle over the cooled loaf.

Notes

Baking Tips & Notes

  • Toss blueberries in oat flour to keep them evenly distributed.
  • Mini loaf pans reduce bake time to 25–30 minutes.
  • Cool completely before glazing to prevent melting.
  • Store in an airtight container in the fridge up to 5 days, or freeze slices for meal prep.
  • Optional: Add a teaspoon of chia or flax seeds for extra fiber and omega-3s.
  • You can make powdered monk fruit by tossing it into a blender 

Macros (per slice, 8 slices)

Calories Protein Carbs Fiber Fat
    212     6 g   16 g    3 g    13 g