- Level
- very easy
- 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
Directions
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.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- 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
