Meyer Lemon Pancakes

Posted by on Jan 10, 2014 in Recipes | 0 comments

Sometimes you get an idea, try it and it just works. Beautifully.  This was one of those times.  I had some beautiful meyer lemons sitting in my fruit basket and they were just begging to be used.  What better way to use them than in pancakes?  

The zest and juice of one meyer lemon was all that was needed to make these mouthwateringly good fresh, citrusy treats.  And yes, I mean treats. These gluten-free pancakes feel deeply indulgent, even though they really are quite healthful. So perfect for an indulgent weekend brunch!

Meyer Lemon Pancakes
Yields 8
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Total Time
40 min
Total Time
40 min
  1. 1 cup + 1 tbsp gluten-free all-purpose flour (I use Bob’s Red Mill)
  2. 1 cup almond milk
  3. Zest and juice of 1 meyer lemon
  4. 1 tsp baking powder
  5. 1 tsp baking soda
  6. 1 tbsp coconut palm sugar
  7. ¼ tsp salt
  8. Earth balance or vegetable oil, for cooking
  1. Mix together dry ingredients in a mixing bowl or jug. Add wet ingredients and stir until well-combined and there are no lumps left. Depending on the consistency you like, you may need to add either a touch more almond milk or a touch more flour.
  2. Heat a cast-iron or other pan on high for a few minutes to evenly heat the bottom of the pan.
  3. Add some earth balance or canola oil to the pan and let melt or heat.
  4. Once the pan is hot, turn the heat down to low.
  5. Add ¼ cup of batter to the pan. Let cook until bubbles are visible in the middle of the pancake, and the edges are brown and start to lift.
  6. Flip pancake and cook other side for 1-2 minutes more, until golden brown.
  7. Repeat until all of the batter has been used.
Vegan Sweet and Simple


They are so good, you may not even need maple syrup! 

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