Fluffy lemon almond pancakes for Alpronista & Friends
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • For the pancakes:
  • ½ cup (50g) of gluten-free oats
  • 90g of brown rice flour
  • 30g of arrowroot powder or potato starch
  • ½ cup (125ml) of Alpro unsweetened almond drink
  • ½ cup + 2 tablespoons (130ml) of sparkling water
  • 2 tablespoons (30g) of coconut oil
  • 2 ripe bananas (about 160g)
  • the juice and zest of 1 organic lemon
  • 2 teaspoons of aluminum-free baking powder
  • ½ teaspoon of vanilla
  • a pinch of sea salt
  • For the lemony maple syrup:
  • 4 tablespoons of maple syrup
  • the zest of one organic lemon
  • 1 tablespoon of fresh lemon juice (optional, see notes)
Instructions
  1. Start by blending the oats into flour using your food processor. Add the brown rice flour, arrowroot powder or potato starch, baking powder, vanilla powder, and salt.
  2. Mix the banana with the almond drink, the coconut oil and the lemon juice and zest by using a mixer or food processor or a fork.
  3. Combine the wet ingredients with the dry ingredients. Gradually pour the sparkling water into the batter and mix with a whisk and let the batter sit in the fridge for 30 minutes to 1 hour.
  4. In the meantime, combine the maple syrup with the zest of the lemon and set aside while you make the pancakes. (See notes)
  5. Place a saucepan on the stove and heat it for about a minute or two until it's hot enough. Grease it with a teaspoon of coconut oil. Wait until the coconut oil has melted, then add a quarter cup of the batter (about two tablespoons) to the middle of the saucepan. Form a round pancake with your spoon and wait until little bubbles form on the upper side of the pancake before flipping it over.
  6. Allow the other side to cook for another one or two minutes, then remove the pancake and move on to the next one. Repeat this procedure until you've used up all the batter. Depending on the quality of your saucepan, you'll probably not need to use a new teaspoon of coconut oil for every other pancake.
Notes
My lemon-loving sister added a tablespoon of lemon juice to the maple syrup to make it even more “lemony”. My other sister preferred the maple syrup simply with the addition of lemon zest. I liked both, so I recommend starting with the maple-zest version and then gradually adding lemon juice according to your personal preference.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/lemony-almond-pancakes-alpronista-friends/