Gluten Free Pancakes

Lemon Pancakes with Yogurt and Berries
Recipe and picture from Sproutedkitchen.com

 

I was so glad to find a pancake recipe that was gluten free and a little different from your typical syrup  pancakes.  These were delicious!


1/3 cup almond meal (I used almond flour that I can find in bulk at the Co-op...I have also seen it in bulk at Winco otherwise Bobs Mill has it although it can be expensive)
1/3 quinoa flour (I also get this at the Co-op in bulk)
1/3 cup oat flour (ground rolled oats)
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
2 1/2 Tbsp. natural cane sugar
2 eggs, separated
1 cup buttermilk, yogurt or milk (I used half yogurt and half milk)
1/2 tsp. vanilla extract
3 Tbsp. fresh lemon juice
zest of one meyer lemon
1 Tbsp. melted coconut oil, plus more for cooking

// topping //
1 cup whole or lowfat yogurt
1 Tbsp. fresh lemon juice
2 tsp. honey
blueberries

In a bowl, combine the dry ingredients and stir to mix.
In another bowl, beat the egg yolks with the buttermilk/yogurt, vanilla, lemon juice and zest, and the oil. Add this wet mixture to the dry and stir to combine.
In a stand mixer or with hand mixers, beat the egg whites until soft peaks form. Fold the egg whites into the batter.
In a frying pan, heat a small pat of oil over medium heat. Pour a scant 1/4 cup batter in the pan and repeat with as many pancakes as you can without overcrowding. Cook until bubbles form, flip and cook another minute until golden. Repeat with remaining batter.
Mix the yogurt with lemon juice and honey. Serve the warm pancakes with a lemon yogurt drizzle and fresh blueberries.