Go Back Email Link
+ servings
lemon pancakes
Print Recipe
No ratings yet

Gluten Free Vegan Mini Lemon Pancakes

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. 
Course: Breakfast
Cuisine: American
Keyword: gluten-free breakfast recipes, gluten-free pancakes, lemon recipes, pancake recipes
Servings: 36 pancakes
Author: Sarah, Baking Gluten Free

Ingredients

Instructions

  • 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.