Prep time:
Recipe From: www.sobeys.com
10 min
| Serves:
8 pancakes
Recipe From: www.sobeys.com
Ingredients
- Ground almonds: 1 cup (250 mL)
- Gluten free all-purpose baking flour: 1 cup (250 mL)
- Flaxseed Meal: 1/4 cup (60 mL)
- Sugar: 1/4 cup (60 mL)
- Ground cinnamon: 1 tsp (5 mL)
- Baking soda: 1 tsp (5 mL)
- Gluten free baking powder: 1 tsp (5 mL)
- Salt: 1/2 tsp (2 mL)
- Eggs: 2 at room temperature
- Milk: 3/4 cup (175 mL)
- Melted butter: 3 tbsp (45 mL)
- Lemon zest: 1 tbsp finely grated (15 mL)
- Fresh lemon juice: 1 tbsp (15 mL)
Utensils
- Large mixing bowl
- Zester/grater
- Measuring spoons
- Griddle
- Whisk
- Knife
- Spatula
Directions
- 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.
- 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.
Nutrition Facts
Calories: 230 |
Protein: 7 g |
Fat: 14 g |
Carbohydrate: 23 g |
Fibre: 4 g |
Sodium: 440 mg |
Cholesterol: 60 mg
Total Cook Time: 20 min
Food Guide Counter
Recipe generously provided by Sobeys. For more recipes and healthy meal ideas, visit
http://sobeys.ca.
