One of the biggest grievances I’ve heard from people that want to truly live a healthy lifestyle is “Now, what do I eat?” This question is especially true when there is a desire to remove gluten and grain from the diet. Thankfully, these dairy free gluten free pancakes offer a tasty alternative without compromising any flavor.
I added lemons to the mix because , oh my…how could I not? Lemon pancakes are one of my favorites. I suppose that I could have just called these healthy lemon pancakes instead.
The last time I published a homemade pancake recipe was over 5 year’s ago. As you’ll see, this pancake recipe is totally different from the others I’ve published in the past.
Why?
Well, because I wanted to get it right. Once I decided that I was playing the game of health for keeps, I needed to come up with a good dairy free gluten free pancake recipe that everyone could enjoy. And if you’re writing a pancake recipe without things like traditional flour (not even gluten-free flour), you have to bring it.
When I tell you these pancakes were so much pressure to make… The kids kept walking by the kitchen slowly, so I didn’t want to disappoint them while I was trying to figure things out.
The ten-year old has a fascinating mind and remembers what every gluten filled food tasted like. She reminded me often.
So when I heard her say, “These look like ‘regular’ pancakes”, I knew I was close to getting something good. When I didn’t hear anyone speaking during breakfast, I knew I got it right!
These pancakes are good. So go ahead and make yourself a double batch. Use an electric griddle or a stove top giriddle with a light coating of vegetable oil, to get the color just right. Speaking of color, don’t forget the sugar in these or your pancakes will come out looking more like blondies.
Pro tip: Use a ladle to spoon out the perfect amount of batter for even size circular pancakes. Make sure to keep the griddle well greased between each batch, using a paper towel to wipe off any extra.
For these gluten free dairy free pancakes, you can use any kind of nut milk you want. I went for my homemade almond milk because it’s my absolute favorite and is super easy to make.
The lemon adds some delicious bright notes that will wake your senses up and leave your mouth craving more.
Don’t sleep on adding the lemon zest at the end for garnish. Adding it, gives the pancakes a special “it” factor. If you prefer your pancakes with a more dense and thick versus light and more airy texture, you can add 1/4 tsp of xantham gum.
If you do decide to add the xanthan gum, make sure to cover the bowl between each batch so that it doesn’t get so thick that it dries out.
I took a poll after trying both versions…yes, we take our pancakes very seriously…
And three-fourths of us preferred our gluten free dairy free lemon pancakes light and airy (without the xanthan gum added-also pictured below). So in the end, the ingredient didn’t make the final recipe.
It’s your party. Do what you wanna.
But after you do all that work to get the perfect healthy lemon pancakes, please don’t drown with pancake syrup. These babies need the perfect drizzle of grade A maple syrup.
Pancake Storage
If you have any pancakes left (it’s hard to think that’ll happen), just store them in a resealable large freezer bag or even in a covered glass container inside the refrigerator.
You can also make double or even triple batch of these healthy lemon pancakes and then freeze them for later. Just slip a wax paper between each pancake before placing them in the freezer bag so that they don’t stick to each other and you’ll be good to go.
Dairy Free Gluten Free Pancakes with Lemon
A tasty recipe for gluten free dairy free pancakes with lemon and lots of flavor.
Ingredients
- 1 cup tapioca flour
- 1 cup blanched almond flour
- 2 tbsp coconut sugar
- 1 tsp baking powder
- 1/8 tsp salt
- 1 large egg
- 2/3 cup almond milk
- 1/2 tsp vanilla extract
- 1 tbsp coconut oil (melted)
- 2 tsp fresh lemon juice
- 1/2 tsp lemon extract
Instructions
- Preheat pan or skillet to medium high heat.
- In large bowl, mix dry ingredients (tapioca flour, almond flour, baking powder, salt).
- In a separate bowl, beat eggs.
- To the eggs add vanilla extract, lemon extract, coconut oil, almond milk, lemon juice and mix well.
- Add wet ingredients to the dry ingredients and stir until combined.
- Grease the preheated skillet with oil, wiping off excess with a paper towel.
- Use a ladle to spoon batter unto the preheated pan or skillet
- Once bubbles start to appear, carefully flip (cooking a few minutes more) before removing from heat.
- Garnish with fresh lemon zest, and serve with maple syrup.
Notes
Use of a ladle is highly recommended for even sized pancakes.
Also needed:
*Favorite oil for griddle (coconut, vegetable, sunflower etc)
* zest of one lemon for serving
*maple syrup for serving
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Nutrition Information
Yield
8Serving Size
2Amount Per Serving Calories 177Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 7gCholesterol 23mgSodium 106mgCarbohydrates 20gFiber 2gSugar 5gProtein 4g
Nutrition information is an approximation and does not include syrup.
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