Hi friends!
I’m a total chocoholic but lemon is my favourite fruity combo, especially as the weather gets warmer. These pancakes are gluten-free and made with my own blend of flours but you can grab a pre-made mix if you don’t want to or don’t have the different flours I used. It’s perfectly sweet yet tangy from the lemon and so refreshing. Pancakes are my absolute favourite for weekend brunch or freezing for weekday use too! 🙂
I topped the stack with some raspberry jam, almond butter and goji berries. I personally prefer that over syrup because it doesn’t get absorbed and is a healthier choice that works for me but if you like syrup, you can use that instead!
I’d love for you to try my recipe 🙂 ! Please tag me on Instagram, Twitter and Facebook @balancingandie so I can see your lovely creation friends! To never miss a post again, you can subscribe to my blog on your right hand panel!
Ingredients
Dry ingredients:
- 1 cup almond flour*
- 1/2 cup tapioca starch*
- 1/2 cup brown rice flour* (*or 2 cups gluten-free blend)
- 1/2 cup quick oats
- 1 scoop vanilla protein powder
- 3 tbsp lemon poppy seeds
- 1 tsp baking soda
- 2 tbsp chia seeds (optional)
Wet ingredients:
- 1 tsp Lemon rind (approx: from 1 lemon)
- 2 tbsp lemon juice (approx half lemon)
- 1 egg
- 2 tbsp maple syrup
- 1 3/4 cups almond milk
Instructions
- Mix dry ingredients in a small bowl.
- Mix wet ingredients in a large bowl. If it's too thick, add a bit more water at a time.
- Heat a non-stick skillet to medium high heat. Spray with oil as necessary.
- Scoop about 1/4 cup of batter per pancake. Flip once bubbles start to form.
- Enjoy right away or refrigerate for later!
- Top with nut butter, raspberry jam or other toppings of choice
