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Tastespotting at Random 5 – lemony pancakes

Posted by Jeanne on January 10, 2011

My first round for this one was homemade baby food which… might be vaguely entertaining to have for dinner but is not really my cup of tea.  The next were these lemon ricotta pancakes from Pig Pig’s Corner which are not so much gluten-free.  Soooooo I improvised.

Yesterday it snowed all day, and then it snowed all night.  So I got up to go to spinning at 5:45 am and instead shoveled for an hour then went inside and gave up on leaving the house today.

And made pancakes.

Gluten-free lemony pancakes, based on this recipe

2 eggs

0.25 C plain yogurt

1 TB vanilla extract

1.5 C almond flour

2 TB powdered sugar

0.5 tsp salt

0.5 tsp baking soda

Zest of one lemon

In a blender, combine eggs, yogurt, and vanilla and blend on high until smooth.  Add almond flour, sugar, salt, baking soda, and lemon zest and blend again to incorporate dry ingredients into batter.

Warm butter in a large nonstick skillet over medium heat.

Pour pancake batter from blender onto skillet; pancakes will form little bubbles.  When the bubbles open (about 30 seconds to 1 minute), flip pancakes over and cook on the other side for about the same amount of time.

Remove pancakes from heat to a plate, keeping warm.  Repeat process with remaining batter, adding more butter to skillet as needed.  Serve immediately.

Makes 6 – 10 pancakes
Curt recommends Lyle’s Golden Syrup for serving.
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3 Responses to “Tastespotting at Random 5 – lemony pancakes”

  1. Theresa said

    you have almond flour? does it function the same in recipes as regular flour? we bought some GF all purpose flour at Hy-Vee. But almond flour sounds intriguing…

    • Jeanne said

      Not really. I have almond flour because that’s what you use to make macarons… GF all purpose flour doesn’t really act like regular flour either though.

  2. […] Tastespotting at Random 5 – lemony pancakes […]

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