Gluten Free Zesty Lemon Pancakes
These delicious Gluten Free Zesty Lemon Pancakes would work well with orange or lime if you’re not a fan of lemon for the perfect zesty start to the day!
Servings Prep Time
2 5min
Cook Time
10min
Servings Prep Time
2 5min
Cook Time
10min
Ingredients
  • 1cup gluten free plain flour120g
  • 2tsp baking powder5g
  • 1/2tsp salt2.5g
  • 1cup unsweetened almond milk (or milk of choice)250ml
  • 2tsp butter, melted8g
  • 1large egg50g
  • 1 lemon, zest and juice100g
  • Cooking spray
  • 2tsp icing sugar5g
Instructions
  1. Place dry ingredients into a bowl and mix together
  2. Add milk, butter, egg and lemon zest and mix until well combined
  3. Use cooking spray to lightly coat a frying pan
  4. Heat over medium heat and cook until golden on each side, turning once
  5. Serve pancakes with freshly squeezed lemon juice and a sprinkle of icing sugar over each pancake stack
Recipe Notes

This recipe makes 2 serves. 316 calories per serve

Print Recipe
 Gluten Free Zesty Lemon Pancakes
These delicious Gluten Free Zesty Lemon Pancakes would work well with orange or lime if you're not a fan of lemon for the perfect zesty start to the day!
Gluten Free Zesty Lemon Pancakes
Votes: 67
Rating: 3.34
You:
Rate this recipe!
Course Breakfast
Prep Time 5 min
Cook Time 10 min
Servings
Ingredients
  • 1 cup gluten free plain flour 120g
  • 2 tsp baking powder 5g
  • 1/2 tsp salt 2.5g
  • 1 cup unsweetened almond milk (or milk of choice) 250ml
  • 2 tsp butter, melted 8g
  • 1 large egg 50g
  • 1 lemon, zest and juice 100g
  • Cooking spray
  • 2 tsp icing sugar 5g
Course Breakfast
Prep Time 5 min
Cook Time 10 min
Servings
Ingredients
  • 1 cup gluten free plain flour 120g
  • 2 tsp baking powder 5g
  • 1/2 tsp salt 2.5g
  • 1 cup unsweetened almond milk (or milk of choice) 250ml
  • 2 tsp butter, melted 8g
  • 1 large egg 50g
  • 1 lemon, zest and juice 100g
  • Cooking spray
  • 2 tsp icing sugar 5g
Gluten Free Zesty Lemon Pancakes
Votes: 67
Rating: 3.34
You:
Rate this recipe!
Instructions
  1. Place dry ingredients into a bowl and mix together
  2. Add milk, butter, egg and lemon zest and mix until well combined
  3. Use cooking spray to lightly coat a frying pan
  4. Heat over medium heat and cook until golden on each side, turning once
  5. Serve pancakes with freshly squeezed lemon juice and a sprinkle of icing sugar over each pancake stack
Recipe Notes

This recipe makes 2 serves. 316 calories per serve