Imagine waking up to a plate of the most delightful, sunshine-infused mini pancakes that not only tantalize your taste buds but also cater to your dietary needs. These Gluten-Free Vegan Mini Lemon Pancakes are about to revolutionize your breakfast game, offering a burst of citrusy freshness in every single bite. Perfect for those seeking a delicious morning treat that's both health-conscious and incredibly flavorful, these tiny pancakes are guaranteed to transform your breakfast from ordinary to extraordinary!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup gluten-free flour blend
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon coconut oil, melted
Instructions
- Gather all your ingredients: 1 cup gluten-free flour blend, 1 tablespoon baking powder, 1 tablespoon sugar, 1/4 teaspoon salt, 1 cup almond milk, 1 tablespoon lemon juice, 1 tablespoon lemon zest, and 1 tablespoon melted coconut oil.
- In a large mixing bowl, combine the gluten-free flour blend, baking powder, sugar, and salt. Whisk the dry ingredients together until they are well mixed and there are no lumps.
- In a separate bowl, mix together the almond milk, lemon juice, lemon zest, and melted coconut oil. Stir until the mixture is well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined; be careful not to overmix. The batter should be somewhat thick but pourable.
- Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of coconut oil or cooking spray.
- Once the skillet is hot, pour about 2-3 tablespoons of batter onto the skillet for each pancake. Make sure to leave enough space between pancakes as they will spread slightly.
- Cook the pancakes for about 2-3 minutes, or until small bubbles form on the surface and the edges look set. Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, until golden brown.
- Remove the pancakes from the skillet and keep them warm in a clean towel or on a plate while you cook the remaining pancakes.
- Serve the mini lemon pancakes warm, drizzled with maple syrup, fresh fruit, or a sprinkle of powdered sugar, if desired.
Tips
- • Always sift your gluten-free flour blend to prevent lumps and ensure a smooth batter • Use fresh lemon zest for the most vibrant citrus flavor • Don't overmix the batter - this can make your pancakes tough • Let the batter rest for 2-3 minutes before cooking to help the gluten-free flour absorb liquid • Use a small ladle or 2-3 tablespoon measure for consistently sized mini pancakes • Keep your skillet at medium heat to prevent burning • If the batter seems too thick, add a splash more almond milk • Serve immediately for the best texture and warmth
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 3g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 0mg
