Grain Free Lemon “Buttermilk” Pancakes
Fluffy, grain-free pancakes that are easy to flip!
| Servings | Prep Time |
| 6large or 10 small pancakes | 10minutes |
| Cook Time |
| 5minutes |
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Ingredients
- 1cup almond milk
- 1tsp apple cider vinegar
- 2 eggs
- 1cup blanched almond flour
- 1/4cup tapioca flour
- 1tsp gluten-free cornstarch-free baking powder
- 1/2tsp baking soda
- 1/2tsp salt
- 2TBSP butter or coconut oilmelted
- 1TBSP honey or pure maple syrup
- 1.5tsp lemon extractor zest of 1 lemon
Instructions
- Pour the almond milk into a bowl. Gently stir in the apple cider vinegar and set aside.
- Heat a skillet over low-medium heat with just a tad bit of oil on the pan.
- Stir together the almond flour, tapioca flour, baking powder, baking soda, and salt.
- In the bowl with the almond milk, add in the eggs, lemon zest or extract, butter or oil, and honey or syrup and whisk together well.
- Pour into the dry ingredients and gently stir with a fork.
- Pour about 1/4 cup of batter into the pan and let sit until bubble start to form:
- Flip over and let cook for a few minutes until done.
- Remove and keep warm in the oven until the rest of the pancakes are ready.
Recipe Notes
You can swap out the lemon flavoring for any other flavor you desire!