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Plate of gluten-free pancakes with a bol of blueberries

Gluten-Free Pancakes

By Sobeys
Published on May 02, 2024
Gluten-Free Pancakes
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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

  1. 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.

  2. 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.