This recipe for lemon zested pancakes is an entry in our Spring Fling Dairy-Free Recipe Contest, created and submitted by Kim Van Dunk. To qualify, the recipe includes Almond Plus Protein Almond Milk by So Delicious Dairy Free.
Kim says, “The following recipe is egg free, dairy free, gluten free, soy free, and vegan. But I promise, they are delicious. After being tired of boxed mixes that fit all of my children’s allergies, I finally came up with a pancake recipe that can stand against any “regular” pancake.”
For more details about the recipe contest, see this post: www.godairyfree.org/news/spring-fling-dairy-free-recipe-contest
Special Diet Notes & Options: Lemon Zested Pancakes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan and vegetarian. In fact, these lemon zested pancakes are pretty darn food allergy-friendly.
- ½ cup gluten-free rolled oats (not quick)
- ¼ cup tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ⅓ cup granulated sugar
- 2 cups sorghum flour
- Zest of 1 organic lemon
- Juice from 1 lemon (about 3 tablespoons)
- 2 teaspoons pure lemon extract
- 2 cups So Delicious Dairy Free Unsweetened Vanilla Almond Milk
- 2 cups wild blueberries
- Juice of 1 lemon
- ¼ cup granulated sugar
- 1-2 teaspoons tapioca starch
- Fresh lemon zest
- Coconut oil
- Place all of the dry ingredients for the pancakes into the bowl of a standmixer fitted with a paddle attachment. Put the mixer on low; gradually pour in the almond milk. Add in the lemon extract and lemon juice. The batter will begin to bubble due to the reaction of the lemon juice with the baking soda. Increase the speed of the mixer to medium and mix for 1 minute, scraping the sides if needed. Allow the batter to rest for 2 minutes.
- Place the blueberries, lemon juice, sugar, and 1 teaspoon tapioca starch into a saucepan. Warm over low-medium heat, being sure to stir frequently. Cook for 5-7 minutes. If the berries yield a lot of juice and the liquid is not thickening, stir the remaining teaspoon of tapioca starch with 1½ teaspoons of water and add to the pot.
- Heat a skillet or a griddle. Grease with coconut oil. Drop 1 tablespoon of the batter onto the heated surface. For larger pancakes increase the batter to 2 tablespoons. Cook for 1-2 minutes, until bubbles begin to form. Flip and cook for another 1-2 minutes.
- Top with some compote and additional lemon zest.