Gluten Reduced Lemon Pancakes

This is not a dessert disguised as breakfast.  It is a real meal that will fuel your morning and put a smile on your face.  It is a pancake full of protein and good fats (from the almond flour, yogurt, eggs and butter).  Any leftovers can be refrigerated and reheated in a toaster at a later date.  My son calls these toaster pancakes. 

Joanne Levesque, RHN

Registered Holistic Nutritionist

www.puremednaturopathic.com

Gluten Reduced Lemon Pancakes

3/4 cup almond flour 3/4 cup organic all purpose flour 2 tablespoons organic brown sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt

Zest from 2 organic lemons Juice from 2 organic lemons (about 1/2 cup) 1 cup full fat yogurt 3 tablespoons unsalted butter, melted 2 large pastured eggs, beaten 1/2 teaspoon vanilla (optional)

Whisk together in a large bowl: almond flour, all purpose flour, sugar, baking powder, baking soda and salt.

Whisk together in another bowl: lemon juice and zest, yogurt, melted butter, eggs and vanilla.

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined. Let sit for 10 minutes.

For each pancake, spoon 1/4 cup batter onto a buttered preheated griddle or pan, nudging the batter into rounds. Cook until the sides of each pancake look a bit dry. Turn and cook until the underside is lightly browned. Serve immediately. Cool leftover pancakes and refrigerate.  Reheat in a toaster when needed.