Gluten Free Lemon Pancakes

These gluten free pancakes are so soft, delicious and simple to prepare. They’re low in sugar and high in fibre, so they don’t have to be a ‘special occasion’ breakfast. You enjoy have them any day of the week!

This recipe uses buckwheat flour which I find works really well as a gluten free alternative. Buckwheat is known as a pseudo grain – so a seed that’s masquerading as a grain. It’s a good source of protein and fibre and a perfect alternative to wheat flour when baking.

You will need:

  • 1 egg
  • ½ cup milk
  • Zest of half a lemon
  • Juice of one lemon
  • 2 teaspoons brown sugar
  • ½ teaspoon GF baking powder
  • ½ cup buckwheat flour

What to do:

  1. Add egg and milk to a mixing bowl, beat with a fork
  2. Add zest and juice, combine
  3. Add sugar, combine
  4. Add baking powder and buckwheat flour, combine until smooth
  5. Set batter aside to rest while fry pans heat up. Spoon desired amount into a hot fry pan
  6. Flip once bubbles begin to appear
  7. Cook until golden brown. Remove from pan. Serve and top with honey, almonds, yoghurt and more lemon zest

Serves 1