Fluffy Lemon Pancakes Gfcf
Wake up to a burst of sunshine with these irresistibly fluffy Lemon Pancakes, a gluten-free and casein-free (GFCF) delight perfect for those with dietary restrictions or anyone craving a bright and zesty start to the day! Made with a blend of gluten-free flour, coconut milk, and a generous zest of fresh lemon, these pancakes are both light and flavorful. A touch of pure maple syrup and vanilla adds natural sweetness, while melted coconut oil ensures a tender, golden finish. Ready in just 25 minutes, they’re an easy yet impressive breakfast option. Serve them warm with fresh berries, a drizzle of maple syrup, or a sprinkle of extra lemon zest for a refreshing twist that’s sure to impress. Perfect for weekend brunch or even a weekday treat, this recipe combines wholesome ingredients with irresistible flavor in every bite!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.25 cups Coconut milk (or other dairy-free milk)
- 1 tablespoon Lemon zest
- 2 tablespoons Freshly squeezed lemon juice
- 2 tablespoons Pure maple syrup (or honey, if not strict GFCF)
- 1 teaspoon Vanilla extract
- 1 Egg
- 2 tablespoons Coconut oil (melted, plus more for greasing the pan)
Instructions
In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, combine the coconut milk, lemon zest, lemon juice, maple syrup, vanilla extract, egg, and melted coconut oil. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should remain slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and grease lightly with coconut oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Spread slightly, if needed, to create an even round.
Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake and cook for another 2–3 minutes, or until golden brown.
Repeat with the remaining batter, greasing the skillet as necessary.
Serve the pancakes warm with your favorite toppings, such as fresh berries, additional lemon zest, maple syrup, or a dollop of dairy-free coconut yogurt.
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2291 mg | 100% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 28.1 g | ||
| Protein | 17.3 g | 35% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
