Gluten Free Lemon Pancakes Recipe

Name: Gluten Free Lemon Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 1 1/2 cups Pamela's gluten free baking and pancake flour; 1/4 cup Fresh ground flax seeds; 1/4 cup Bob's Red Mill coconut four; Wet Ingredients; 2 Eggs; 1 cup Hazelnut milk or hempseed milk.; 1 cup Sparkling berry flavored water; 2-3 tablespoons Honey; 1-2 tablespoons Pure maple syrup; 1 teaspoon Vanilla extract; 1/2 teaspoon Lemon extract; Coconut oil for cooking with in pan

Servings: persons

Dry Ingredients
1 1/2 cups Pamela's gluten free baking and pancake flour
1/4 cup Fresh ground flax seeds
1/4 cup Bob's Red Mill coconut four
Wet Ingredients
2 Eggs
1 cup Hazelnut milk or hempseed milk.
1 cup Sparkling berry flavored water
2-3 tablespoons Honey
1-2 tablespoons Pure maple syrup
1 teaspoon Vanilla extract
1/2 teaspoon Lemon extract
Coconut oil for cooking with in pan

1
In a mixing bowl combine all dry ingredients.
2
In a separate mixing bowl combine all wet ingredients. Then add liquid ingredients to dry.
3
Using a large whisk, blend well.
4
Heat griddle, waffle iron, or pan. Add 2 Tablespoons coconut oil, (enough to coat your pan).
5
Once hot (you will know when the oil begins to pull away from edges), then add pancake batter. When pancake bubbles and edges begin to brown, pancakes are ready to flip. Cook another 1 minute until browned on both sides.
6
Top with a little butter, some fresh berries, organic Maple Syrup or more honey! Heavenly!!!

574

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: Dry Ingredients, 1 1/2 cups Pamela's gluten free baking and pancake flour, 1/4 cup Fresh ground flax seeds, 1/4 cup Bob's Red Mill coconut four, and more.

Yes, Gluten Free Lemon Pancakes 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.

Gluten Free Lemon Pancakes

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