Need a good Sunday brunch recipe? Try these sweet and tangy gluten-free pancakes! We just tried the recipe. They were easy and came out delicious!
- scant 1 1/4 cup plain yogurt*
- 2 tablespoons butter, melted
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice (about 1 small lemon, juiced)
- 1 teaspoon real maple syrup (or honey)
- 2 eggs
- 1 cup oat flour**
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1 cup blueberries
- In a small-ish bowl, stir together the yogurt, butter, lemon zest, lemon juice and maple syrup. Beat in the eggs.
- In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon.
- Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Fold in the blueberries.
- Let the batter sit for 10 minutes. The book notes that you may want to thin out the batter a bit with a touch of milk or water, I did not.
- Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with butter or cooking spray.
- Once the surface of the pan is hot enough that a drop of water sizzles on it, pour 1/4 cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until bubbles begin to form around the edges of the cake.
- When the pan is just beginning to set, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.
- Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.