Gluten-Free Pancakes

Prep time: 10min
Total time: 20min
Makes: 8 pancakes
1 cup
ground almonds
250 mL
1 cup
Bob’s Red Mill Gluten Free All-Purpose Baking Flour
250 mL
1/4 cup
Bob’s Red Mill Flaxseed Meal
60 mL
1/4 cup
granulated sugar
60 mL
1 tsp
ground cinnamon
5 mL
1 tsp
baking soda
5 mL
1/4 tsp
Bob’s Red Mill Gluten Free Baking Powder
5 mL
1/2 tsp
salt
2 mL
2
eggs, at room temperature
3/4 cup
milk
175 mL
3 tbsp
melted butter
45 mL
1 tbsp
finely grated lemon zest
15 mL
1 tbsp
lemon juice
15 mL
Per 2 pancakes
calories
230
fat
14 g
carbs
23 g
protein
7 g
cholestrol
60 mg
fibre
4 g
sodium
440 mg

Directions

  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. 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.