These Lemon Pancakes are light, easy to whip up, and delicious topped with jam! Made flourless, gluten-free, refined sugar-free and dairy-free, these oat-based pancakes are a healthy way to start your day.
These Lemon Pancakes scream Summer!
Lemon flavor keeps growing on me.. I swear I used to only love things if they included either peanut butter and/or chocolate, and that was about it. I guess my taste buds have matured in the last few years, huh? 🙂
Do you love lemon flavored-things?
My hubby is like that. Anything fruity, but especially lemon-flavored, is his favorite. I came from a family that didn’t like fruity breakfasts and desserts, so it’s been an adjustment for me to learn how to bake with more fruit flavors.
And, I’ve been loving it lately! It’s such a great change and perfect for seasonal baking too.
These Lemon Pancakes are a great example of that. Instead of eating Chocolate Oat Pancakes every weekend, these are a great Summer breakfast alternative.
These pancakes are flourless, gluten-free, refined sugar-free AND dairy-free. So incredibly easy to whip up in a matter of minutes, and eat yourself or share with your family! 🙂
My favorite part about these Lemon Pancakes? They have a nice light lemon flavor, that’s accentuated even more when you add toppings. I’d recommend raspberry or blueberry jam (Chia seed jam for a healthier alternative), shredded coconut, and a little maple syrup. Yum.
Let’s talk a few tips first, before you get to pancake making…
First, oat flour is the star of the show in these pancakes. I would recommend using store bought oat flour over homemade oat flour for these. Store bought oat flour is typically a little finer than homemade oat flour, which will help these pancakes stay together better and be easier to flip.
Keep in mind, if you need these to be gluten-free to use certified gluten-free oat flour.
Next, you can use your favorite kind of milk in these (think skim, 2%, whole, or almond milk), whichever one you prefer. I would recommend staying away from very thick milks though, like coconut milk.
I prefer to add the minimal amount of milk possible, cook up a test pancake, and decide from that one if you like your batter thinner or not. I prefer pretty thick pancakes, so you may decide you want to add another tablespoon or two of milk.
Most importantly, you’ll NEED to have lemon zest in this recipe for these to actually taste like Lemon Pancakes. So, be sure you have a great zester handy, and zest those lemons!
After you add your wet and dry ingredients together to form your pancake batter, your baking soda and baking powder will react with your lemon juice and your batter will expand. Be sure to use a large enough mixing bowl for this! After 5 minutes or so, it will settle down, and your oat flour will have soaked up some of the wet ingredients and your batter should be ready to go.
Which can only mean one thing: It’s pancake time (aka the best time!)! 🙂
Cook them up, gently flip them, top them like crazy, and enjoy!
If you’re looking for a fun and healthy Summer breakfast, I hope you give these Lemon Pancakes a shot and fall in love with them, like we have.
And, if you really want to add a fun twist to these, throw in some fresh blueberries into the batter too, for a great Lemon Blueberry combo!
- 1 1/4 cup oat flour (certified gluten-free, if necessary)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 cup almond milk (or other milk of choice)
- 3 tbsp lemon juice (from about 2 lemons)
- Zest of 2 lemons
- 2 tbsp coconut oil, melted (or butter)
- 1 tbsp maple syrup
- 1/2 tsp vanilla
- 1 egg
In a small mixing bowl, combine your dry ingredients (oat flour, salt, baking soda, baking powder) and stir till combined.
In a large mixing bowl, whisk together your wet ingredients (almond milk, lemon juice, lemon zest, coconut oil, maple syrup, vanilla, and egg) till all is well combined.
Pour your dry ingredients into the bowl with your wet ingredients and stir till everything is evenly combined. Due to the lemon juice and baking soda and baking powder, your batter may fizz and expand. Give the batter 5 minutes to rest. If your batter is too thick after resting, add another 1-2 tablespoons of milk.
Heat a pan over a stove on medium heat (or use a griddle). Spray with non-stick spray. Scoop the batter onto your pan and cook for a few minutes on one side, till you see bubbles forming on top of your pancake, then carefully flip it and cook it for a few more minutes on the other side.
Continue till all of your pancakes are cooked. This recipe makes about 6-7 medium sized pancakes.
Store leftover cool pancakes in an airtight container in the fridge and they will last about 5 days.