- Prep Time
- 10 mins
- Total Time
- 20 mins
- 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
Method
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.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per 2 pancakes
- Calories:
- 230
- Fat:
- 14 g
- Carbs:
- 23 g
- Fibre:
- 4 g
- Cholesterol:
- 60 mg
- Protein:
- 7 g
- Sodium:
- 440 mg
