Who doesn’t love weekend pancakes?!
Because we follow a gluten-free diet, it’s been hard to find a really good store bought gluten-free pancake mix. There are a few great tasting brands out, but they all have so many added fillers.
We came up with these after Tyler had a serious craving for pancakes, and me for crepes. So, we blended the two and created these drool worthy, light, thin gluten-free pancakes. They really are some of the best I’ve ever had. The lemon juice and ‘milk’ give them the perfect buttermilk flavor.
The best part is that you can eat a huge stack (as Tyler, The Human Garbage Disposal did), without feeling weighed down or in a carb coma. These have quickly become our new favorite weekend treat!
2 cups of gluten-free flour
2 cups of non-dairy milk
2 tablespoons of lemon juice
3 tablespoons of coconut sugar
2 flax eggs (or 2 organic, cage-free eggs)
2 teaspoons of pure vanilla extract
2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 teaspoon of pink himalayan salt
1/2 teaspoon of ground cinnamon
coconut oil for greasing pan
Add the lemon juice to the milk and put aside for a few minutes.
Blend all of your dry ingredients in a bowl.
Warm your pan or skillet to medium heat and grease with coconut oil.
Add your lemon milk mixture to your dry ingredients and blend well.
Add the remaining ingredients and mix until smooth.
Spoon onto pan or skillet and flip when pancake starts to bubble (about 4 minutes on each side).
Play around with this recipe and add your favorite toppings!