I love making pancakes on the weekend and lemon pancakes in particular are one of my favorite. I always tell people to switch up my other pancake recipes to try new flavors based on what’s in season, but I have a hunch that no one does. ;( People get scared to switch the recipe ingredients! So, I am writing this to ensure that you try these lovely pillows of goodness. The chemical reaction that happens with the baking soda and lemon juice creates bubbles which result in that buttermilk pancake texture that everyone is so familiar with! If you like lemon, you will not be disappointed. It almost makes me think of Forest Gump and the shrimp thing….lemon larabars, lemon shortbread, lemon pancakes, lemonade….mmmmm!
Paleo Lemon Pancakes
makes 6 pancakes (double if you have kids or a heavy appetite!)
- 1/4 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 eggs
- 1/2 cup lemon juice (about juice from 2 lemons, top off with water if you need to in order to get 1/2 cup)
- zest from 2 lemons
- 1 dash vanilla
- 1 pinch salt
Whish dry ingredients together. Then whisk in eggs (this forms a pasty dough). Add the lemon juice and whisk (this produces bubbly effervescence! I don’t remember why from chemistry but my guess is that the baking soda and lemon juice are reacting. This is what makes the light and fluffy texture.) Add vanilla and salt. Fold in the lemon zest.
Heat a skillet over medium heat and add fat of choice so the pancakes don’t stick. Cook until bubbles start forming on the outer ring. Flip and cook for a couple minutes on the other side. Drizzle with pure maple syrup or blueberry sauce!