Annessa’s lemon pancakes with lemonade syrup recipe
INDIANAPOLIS (WISH) — Thinking of giving mom breakfast in bed on her big day? Why not change it up with lemon pancakes with lemonade syrup?
These pancakes are gluten-free, a great source of protein, fluffy, flavorful and perfect for Mother’s Day breakfast!
Pancakes
- 2 eggs
- 1/4 cup unsweetened coconut milk
- 1 tablespoon raw & local honey
- pinch kosher salt
- 1 cup almond flour, plus 2 tablespoons
- 1/2 teaspoon baking soda
- 1 teaspoon lemon juice
- 1 1/2 teaspoons lemon zest
- 1/2 teaspoon poppy seeds
Lemonade Syrup
- 1/4 cup raw & local honey
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons lemon zest
- In a medium bowl, beat eggs with a fork for 1 minute. Whisk in coconut milk, honey, and a pinch of salt.
- Sprinkle almond flour and baking soda on top of wet ingredients, folding in. Stir in lemon juice, zest, and poppy seeds.
- Heat a pancake griddle to medium, sprayed lightly with nonstick cooking spray. Scoop batter by 2 tablespoonfuls at a time onto griddle. Cook until the edges are dry on the uncooked side (about 3-5 minutes). Flip and cook the other side. Repeat with the remaining batter.
- Warm honey in a small glass jar, add in zest and juice and shake or whisk syrup ingredients together.
- Serve pancakes in a stack with Lemonade Syrup poured over, or on the side. Enjoy!
Notes
- Syrup may be made ahead of time, refrigerated and warmed when ready for pancakes.
- Syrup may also be doubled
- Pancakes can be frozen for future use. Just cool completely, then place in a zip-top bag. Use within 3 months.