Making pancakes from scratch for breakfast is usually a weekend affair. Gluten-free pancake batter can be made in advanced and cooked to order in the morning, hot and delicious.
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 brings floral citrus notes and a little zing on the palate as you bite into a stack of pancakes.
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 flours 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 gluten-free sandwiches, like prosciutto and gruyere.
Meyer Lemon Gluten-free Buttermilk Pancakes
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
1. In your blender container (I use a Vitamix, love it.) place half the buttermilk in the container. Add all the additional ingredients to the container, except lemon zest and finish off with remaining buttermilk.
2. Place the lid on the blender container and start on low speed and increase to high speed until all is well blended. Scrap the sides of any remaining flour.
3. Add the lemon zest and blend until just incorporated.
4. Let the pancake batter sit for 15 minutes on the counter or overnight in the fridge. If stored overnight, make sure to stir before pouring the batter.
5. Preheat a non-stick pan on medium heat with no oil. Pour batter into hot pan, and wait until bubbles begin to form and start popping. Make sure to flip while the pancake is still slightly wet on top, not dry. When nice and brown on the bottom, flip the pancake and wait a until just cooked on the second side.