- Recipes
Gluten-Free Pancakes
Time and servings
20 minsTotal time
8Servings
10 minsPrep time
Ingredients
- 1 cup (250 mL) ground almonds
- 1 cup (250 mL) Gluten Free All-Purpose Baking Flour
- 1/4 cup (60 mL) Flaxseed Meal
- 1/4 cup (60 mL) sugar
- 1 tsp (5 mL) ground cinnamon
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) Gluten Free Baking Powder
- 1/2 tsp (2 mL) salt
- 2 eggs, at room temperature
- 3/4 cup (175 mL) milk
- 3 tbsp (45 mL) melted butter
- 1 tbsp (15 mL) finely grated lemon zest
- 1 tbsp (15 mL) lemon juice
Directions
Step 1
In a large mixing bowl, whisk together ground almonds, flour, flaxseed meal, sugar, cinnamon, baking soda, baking powder and salt; set aside. In a separate bowl, beat eggs. Stir in milk, butter, lemon zest and juice. Pour egg mixture into flour mixture; stir just until flour is mixed in (there may still be some lumps). Set aside.Step 2
Heat griddle to medium heat and lightly grease. Pour 1/4 cup (60 mL) batter onto griddle for each pancake. Cook until bubbles appear in centre of pancake, 2 to 3 minutes. Carefully flip and continue cooking until golden brown on bottom. Serve immediately.