Gluten-Free Pancakes

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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.

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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.

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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!

YOU’LL NEED

  • 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

DIRECTIONS

  • 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!

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