When I started making gluten-free pancakes, it was a disaster. Hard as rock pancakes that tasted very much like cardboard. This pancake on the other hand is a beauty, light, tender and moist. Adding Meyer lemon takes it to another level. It adds floral citrus notes and a little zing on the palate as you bite into the pancakes. Making pancakes from scratch for breakfast is a usually a weekend affair. Gluten-free pancake batter can be made in advanced and cooked to order in the morning, hot and delicious. Traditional wheat based pancakes have to be mixed just until incorporated (with little lumps in the batter), so not to activate the gluten in the flour, to stay tender and moist. Gluten-free flour doesn't need the gentle hand, in which case, we can use a blender and even keep it overnight. Awesome!! The batter improves as it sits and hydrates. The batter absorbs more of the liquids the gluten-free flour is mixed with. So go forth and enjoy hot citrusy pancakes for a suprisingly easy weekday breakfast.
TIPs: These also freeze well, place parchment paper in between each pancake and freeze in a stack in a airtight container or ziplock bag. To reheat, take one out and place in toaster or toaster oven, instant breakfast or snack. You can even use them to make a hot savory sandwich, like prosciutto and gruyere.
2 1/2 cups buttermilk, divided
2 tablespoons butter, melted & cooled,
2 tablespoons triple filtered coconut oil (Trader Joe's), melted & cooled
2 tablespoons coconut sugar
2 cups Cup4Cup Gluten-Free AP flour
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
Zest of 1 Meyer lemon or regular lemon