gluten free pancakes

Gluten-Free Pancakes

Prep time:
10 min
| Serves:
8 pancakes

Recipe From: www.sobeys.com
Add to Meal Plan
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
  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.
  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.
     
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

½ Grain Products Serving, ½ Meat and Alternatives Serving, ½ Milk and Alternative Serving

Food Guide Counter

½ Grain Products Serving, ½ Meat and Alternatives Serving, ½ Milk and Alternative Serving