Gluten Free Lemon Raspberry Pancakes

Gluten Free Lemon Raspberry Pancakes
COMMENTS
WP_Post Object
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    [ID] => 3294
    [post_author] => 2
    [post_date] => 2013-09-21 23:46:11
    [post_date_gmt] => 2013-09-22 05:46:11
    [post_content] => 
    [post_title] => Gluten Free Lemon Raspberry Pancakes
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
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    [post_name] => gluten-free-lemon-raspberry-pancakes
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    [post_modified] => 2015-01-15 23:49:09
    [post_modified_gmt] => 2015-01-16 05:49:09
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    [guid] => http://llbalanced.com/?post_type=recipe&p=3294
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09.21
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TOTAL TIME :
4pancakes
INGREDIENTS
  • 1 tablespoon chia “egg” 1 of chia seeds mixed with 3 tablespoons water allowed to set for 10 minutes
  • 2 tablespoons freshly-squeezed lemon juice.
  • 1/2 cup almond milk
  • 1/2 teaspoon almond extract
  • 1 tablespoon maple syrup honey or coconut nectar
  • 1/4 cup plus 2 tablespoons gluten-free rolled oats or a generous ¼ gluten-free oat flour
  • 1/4 cup plus 2 tablespoons brown rice flour you could try subbing whole wheat pastry flour, spelt flour or another gluten-free flour
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/3 cup frozen organic raspberries plus more for garnish (you could use fresh)
DIRECTIONS
  1. Combine wet ingredients (chia egg through extract) in a medium-sized mixing bowl and whisk to incorporate.
  2. Combine dry ingredients (rolled oats through sea salt) in a separate smaller mixing bowl and whisk to incorporate.
  3. Add dry to wet and whisk to incorporate. Using an immersion blender, blender ingredients until they form a smooth paste (there will be small bits of oats left but that’s fine). You could also use a blender or food processor, or even try leaving the oats whole if you like.
  4. Add raspberries to batter and fold in gently.
  5. Head a griddle or nonstick skillet to medium heat. Spoon approximately ¼ cup of batter onto pan to for each pancake. Flip pancakes when they have started to rise, you see air holes on the top, and you can see the edges peeling away from the bottom. I cooked mine for approximately 3 minutes on each side.
  6. Serve with a few extra thawed raspberries and a drizzle of coconut butter, almond butter, or more maple syrup or honey.
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