Fluffy Lemon Pancakes Gfcf Recipe

Name: Fluffy Lemon Pancakes Gfcf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups custard (recipe below); 6 eggs, Separated; ¼ cup canola oil (or vegetable oil); 2 tablespoons sugar; ½ teaspoon salt; 4 teaspoons lemon juice (fresh preferred); 1 teaspoon lemon zest (freshly grated); 4 teaspoons baking powder; 1 cup all purpose gluten-free flour; ¾ cup rice starch; 4 cups non-dairy milk substitute; 1 cup sugar; 1 teaspoon vanilla powder; ¼ cup rose water

Servings: persons

2 cups custard (recipe below)
6 eggs, Separated
¼ cup canola oil (or vegetable oil)
2 tablespoons sugar
½ teaspoon salt
4 teaspoons lemon juice (fresh preferred)
1 teaspoon lemon zest (freshly grated)
4 teaspoons baking powder
1 cup all purpose gluten-free flour
¾ cup rice starch
4 cups non-dairy milk substitute
1 cup sugar
1 teaspoon vanilla powder
¼ cup rose water

1
For Custard:.
2
In a saucepan, dissolve rice starch in the milk substitute and then stir in the sugar.
3
Cook over medium heat about ten minutes, stirring constantly, until mixture starts thickening.
4
Add the vanilla powder and rose water.
5
Stir with a whisk to keep it from clumping up.
6
Cook a few more minutes only till the mixtures starts to look like a pudding consistency.
7
Remove from the heat.
8
Transfer to a bowl and chill for a half an hour.
9
For Pancakes:.
10
In a bowl beat the egg whites till just start to get stiff.
11
In another medium bowl combine the egg yolks, 2 cups of custard, the oil, sugar, salt, lemon juice and zest, baking powder and flour.
12
Beat with mixer till smooth.
13
Fold in egg whites.
14
Heat a non-stick griddle over medium high heat and then spray on Baker's joy.
15
You may want to slightly lower heat to just over medium heat so you do not burn your pancakes.
16
Scoop out a 1/4 cup of batter onto your griddle for each pancake.
17
Pancakes are ready to flip when edges start to look dry and the middle is slightly bubbly.
18
Cook on opposite till slightly tanned.
19
Serve with margarine and confectioners sugar, or pancake syrup.
20
Another yummy substitute is Lemon Curd.

963

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups custard (recipe below), 6 eggs, Separated, ¼ cup canola oil (or vegetable oil), 2 tablespoons sugar, and more.

Yes, Fluffy Lemon Pancakes Gfcf falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fluffy Lemon Pancakes Gfcf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions