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Plate of pancakes with jam and syrup

Lemon Pancakes (flourless, gluten-free, refined sugar-free, dairy-free)

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 pancakes
Calories 206 kcal

Ingredients

  • 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

Instructions

  1. In a small mixing bowl, combine your dry ingredients (oat flour, salt, baking soda, baking powder) and stir till combined.

  2. 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. 

  3. 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.

  4. 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.

  5. Continue till all of your pancakes are cooked. This recipe makes about 6-7 medium sized pancakes.

  6. Devour!

Recipe Notes

Store leftover cool pancakes in an airtight container in the fridge and they will last about 5 days.