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On the Menu: Gluten-Free Lemon Coconut Pancakes

With Valentine’s day just two short days away some of you might be looking for something special to do for your sweetie. Susan of Peas and Love and I have you covered! Instead of waiting until nightfall to surprise your special someone, wake up early and whip up a delicious and healthy breakfast (don’t forget the coffee)! These Lemon Coconut Pancakes will have them thinking of you all day long. Plus, they are easy to make!


Now, set your clock twenty minutes early – you won’t regret it!


Gluten-Free Lemon Coconut Pancakes


Ingredients:
1 cup Gluten-Free flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 cups Brown Sugar
2 eggs
1 cup Coconut Milk
1 Tbsp Coconut Oil
Juice of 1 Lemon
1/2 tsp Vanilla Extract


Directions:
First, mix all the dry ingredients together in a bowl, and set aside. In a separate bowl mix all the wet ingredients together and whisk well. Slowly stir in wet ingredients to the bowl of dry ingredients, and mix thoroughly until a smooth batter forms. Heat a pan with a drop of Coconut oil, and pour in a 1/4 cup of batter onto pan, forming a nice round shape. Cook until bubbles form- about 2-3 minutes, then flip. Repeat until all the batter is gone. Serve with pure maple syrup, butter and fresh berries. Enjoy!


Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming

9 responses to On the Menu: Gluten-Free Lemon Coconut Pancakes

  • Kate says:

    I just found out one of my friends is gluten free now and I will absolutely share this recipe with her!! Thanks for sharing!
    thisiskatefunk

  • Chloe Moon says:

    Ooo the lemon coconut must taste delicious!! =)

  • Tine says:

    omnomnomnom

  • Erin says:

    Hey,
    Looks delicious, but does the recipe really call for 1 1/2 cups of brown sugar and no flour substitute?
    Thanks

  • caitlin says:

    Erin – You could sub in any flour of choice- up to one cup, ie 1/3 coconut flour+1/3 chickpea flour+1/3 oat flour to still make it gluten free (which is what gluten free flour in this recipe means) or do whole wheat flour to make it non gluten free. You could eliminate the sugar altogether and just do 1/2 cup agave.

  • Elizabeth says:

    Yum, yum, YUM. These could be my undoing. xxx

  • Erin says:

    That is what happens when I read the internet without my glasses on my face… oops.

  • wow, these look amazing, can’t wait to try them out! How many pancakes does the recipe make? Thanks!

  • Lauren says:

    Looks good! I would sub almond flour for the gluten-free flour, but otherwise I want to eat these ASAP! I just posted a gluten/grain free thin mint recipe on my blog today in case you’re interested ;)

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