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Ingredients15 m servings 137 cals
Original recipe yields 8 servings (8 pancakes)
- Combine gluten-free flour, cornstarch, sugar, baking soda, and baking powder in a large bowl. Add almond milk, eggs, coconut oil, vanilla extract, and lemon juice; stir until batter is well combined.
- Spray a griddle lightly with coconut oil; heat over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
- Cook's Note:
- This recipe does not double well. It is better to make 2 batches instead.
Per Serving: 137 calories; 5.5 g fat; 19.2 g carbohydrates; 3.4 g protein; 46 mg cholesterol; 256 mg sodium. Full nutrition