Gluten-Free Pancakes

  • Prep Time 10 min
  • Total Time 20 min
  • Makes: 8 pancakes

Ingredients

  • 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 sugar 60 mL
  • 1 tsp ground cinnamon 5 mL
  • 1 tsp baking soda 5 mL
  • 1 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

Directions

  • 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.

  • 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.

Tip

DISCLAIMER. As product ingredients occasionally change, customers diagnosed with celiac disease or gluten sensitivities, or those wishing to avoid gluten-containing products, should be careful to always verify the gluten-free status of a product by checking the label and by consulting the Pocket Dictionary – Acceptability of Foods & Food Ingredients for the Gluten-Free Diet, 2012 edition, Canadian Celiac Association. The information provided is not a substitute for professional medical advice. If you have specific needs, please see your health-care provider.

Nutrition Facts

  • Nutrition Description Per 2 pancakes
  • Calories 230
  • Fat 14 g
  • Carbs 23 g
  • Protein 7 g
  • Cholesterol 60 mg
  • Fibre 4 g
  • Sodium 440 mg