Gluten Free Vegan Mini Lemon Pancakes

4.94 from 16 votes

These adorable lemon pancakes are gluten, dairy, and egg free but are still light and fluffy and get nice and golden from the coconut oil.

Prep Time5

Cook Time10

Course: Breakfast

Cuisine: American

Keyword: gluten-free breakfast recipes, gluten-free pancakes, lemon recipes, pancake recipes

Servings: pancakes

Calories: 71kcal

Author: Sarah, Baking Gluten Free

2 cups Sarah’s gluten free flour blend or your favorite AP gluten-free flour blend
1 tablespoon baking powder
½ teaspoon salt
2 cups unsweetened coconut milk room temperature
¼ cup coconut oil melted
3 tablespoons pure maple syrup or honey
3 tablespoons fresh lemon juice
zest of 1 lemon
1 teaspoon pure vanilla extract

In large mixing bowl, whisk together flour, baking powder and salt. Set aside.
In medium bowl, mix together coconut milk, melted coconut oil, maple syrup, lemon juice, lemon zest and vanilla. Add the wet mixture to the flour mixture. Whisk until just combined.
Heat large skillet over medium low heat. Coat with cooking spray or a tablespoon of coconut oil. Add a heaping tablespoon of batter to the pan. Flip pancakes after about a minute, when golden brown on the underside (they cook quickly). Continue to cook on other side. Repeat with remaining pancake batter.
Serve warm.

Top with berries, powdered sugar, maple syrup or even more lemon zest!