Bob’s Red Mill Gluten Free All-Purpose Baking Flour
250 mL
1/4 cup
Bob’s Red Mill Flaxseed Meal
60 mL
1/4 cup
sugar
60 mL
1 tsp
ground cinnamon
5 mL
1 tsp
baking soda
5 mL
1 tsp
Bob’s Red Mill Gluten Free Baking Powder
5 mL
1/2 tsp
salt
2 mL
2
eggs, at room temperature
3/4 cup
milk
175 mL
3 tbsp
melted butter
45 mL
1 tbsp
finely grated lemon zest
15 mL
1 tbsp
lemon juice
15 mL
Method
Step 1
In a large mixing bowl, whisk together ground almonds, flour, flaxseed meal, sugar, cinnamon, baking soda, baking powder and salt; set aside. In a separate bowl, beat eggs. Stir in milk, butter, lemon zest and juice. Pour egg mixture into flour mixture; stir just until flour is mixed in (there may still be some lumps). Set aside.
Step 2
Heat griddle to medium heat and lightly grease. Pour 1/4 cup (60 mL) batter onto griddle for each pancake. Cook until bubbles appear in centre of pancake, 2 to 3 minutes. Carefully flip and continue cooking until golden brown on bottom. Serve immediately.
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