Gluten Free Lemon Pancakes

By • March 10, 2015 0 Comments

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Author Notes: Ten years ago when our entire family was diagnosed gluten intolerant, it was a mixed blessing. The “mixed” was back then we didn’t have the gluten free choices we have today. However each year, more and more higher quality gluten free products came onto our shelves and my mom was able to create this truly yummy pancake that tasted like a Krispy Kream doughnut!

We enhanced Pamela’s gluten free baking flour with some healthy beneficial ingredients, like fresh ground flax seeds and coconut flour, to create our pancake (or waffle) mix. In doing so you can feel really good about eating these! Our pancakes are nourishing AND taste amazing. Did we mention their undeniable resemblance to the decadent Krispy Kream doughnut? Truth. They are sweetened with honey and taste like an indulgent treat!
Megan Curry


Serves 4-6

Dry Ingredients

  • 1 1/2 cups Pamela’s gluten free baking and pancake flour
  • 1/4 cup Fresh ground flax seeds
  • 1/4 cup Bob’s Red Mill coconut four

Wet Ingredients

  • 2 Eggs
  • 1 cup Hazelnut milk or hempseed milk.
  • 1 cup Sparkling berry flavored water
  • 2-3 tablespoons Honey
  • 1-2 tablespoons Pure maple syrup
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Lemon extract
  • Coconut oil for cooking with in pan
  1. In a mixing bowl combine all dry ingredients.
  2. In a separate mixing bowl combine all wet ingredients. Then add liquid ingredients to dry.
  3. Using a large whisk, blend well.
  4. Heat griddle, waffle iron, or pan. Add 2 Tablespoons coconut oil, (enough to coat your pan).
  5. Once hot (you will know when the oil begins to pull away from edges), then add pancake batter. When pancake bubbles and edges begin to brown, pancakes are ready to flip. Cook another 1 minute until browned on both sides.
  6. Top with a little butter, some fresh berries, organic Maple Syrup or more honey! Heavenly!!!

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