Diet Recipes
Gluten-Free Lemon Pancakes
Celebrate summer any time of the year: Lemon and cornmeal give these Gluten-Free Lemon Pancakes a bright citrus flavor that tastes great with blueberries, raspberry jam, maple syrup, or simple butter and honey.
Hands-on: 8 to 12 min | Bake: 10 to 30 min
Yield: 18 medium (3 to 4 inch) pancakes
Be sure to read the list of ingredients before you start; you'll need potato starch and xanthan gum to make these pancakes.
Ingredients
- 1/2 cup potato starch
- 3/4 cup cornmeal (whole-grain preferred)
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/8 teaspoon xanthan gum
- 2 large eggs
- 3 tablespoons melted butter or vegetable oil
- 3/4 to 1 cup milk
- 2 tablespoons grated lemon rind or 1/2 teaspoon lemon oil
Instructions
- Whisk together the first six ingredients and set aside.
- Beat together the eggs, melted butter or oil, milk, and lemon. Whisk into the dry ingredients. The batter should be thinner than regular pancake batter; if it's not, stir in an additional 1 to 2 tablespoons of milk, or enough to thin the batter.
- Heat your griddle to medium-high; if you have an electric griddle, set it to 350 degrees F. Grease the griddle.
- Pour about 2 tablespoons batter at a time onto the griddle. Cook the pancakes for 1 to 2 minutes, until their tops are bubbly, their edges look dry, and their bottoms are golden brown.
- Turn over and cook for an additional 1 to 2 minutes.
- Serve hot, with butter and syrup.
Attribution
Recipe and photo used with permission from:
King Arthur Flour