Raspberry Lemon Pancakes

Fluffy and fruity these Gluten Free Dairy Free Raspberry Lemon Pancakes are a great way to enjoy a breakfast favorite without the common allergens.
6 Servings Recipe By Pin Print
Raspberry Lemon Pancakes

Ingredients

  • 2 ⅔ cups Flour, Gluten Free, Xanthan Gum Free, All-Purpose
  • ¼ cups Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Xanthan Gum
  • ½ teaspoons Salt
  • ½ teaspoons Cardamom, Ground
  • 2 cups Milk, Dairy Free
  • 2 tablespoons Lemon Juice
  • 3 individual Egg
  • ½ teaspoons Lemon Extract
  • 1 tablespoon zest Lemon
  • 2 tablespoons Vegetable Oil
  • 1 ¼ cups Raspberries

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine flour, sugar, baking powder, baking soda, xanthan gum, salt and cardamom.
  2. In a separate bowl combine milk and lemon juice. Let sit for 3-5 minutes. This will curdle slightly, creating sour milk.
  3. Add eggs, lemon extract, lemon zest and vegetable oil to the sour milk mixture.
  4. Combine dry and wet ingredients.
  5. Gently fold in raspberries.
  6. Spoon 1/3 cup batter per pancake onto a griddle or skillet, pre-heated to low-medium .
  7. Cook until bubbles start to burst, then flip.
  8. Cook an additional 2-3 minutes until golden brown.
  9. Repeat until all pancakes have been cooked.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine flour, sugar, baking powder, baking soda, xanthan gum, salt and cardamom.
  2. In a separate bowl combine milk and lemon juice. Let sit for 3-5 minutes. This will curdle slightly, creating sour milk.
  3. Add eggs, lemon extract, lemon zest and vegetable oil to the sour milk mixture.
  4. Combine dry and wet ingredients.
  5. Gently fold in raspberries.
  6. Spoon 1/3 cup batter per pancake onto a griddle or skillet, pre-heated to low-medium .
  7. Cook until bubbles start to burst, then flip.
  8. Cook an additional 2-3 minutes until golden brown.
  9. Repeat until all pancakes have been cooked.
  10. Flash freeze.
  11. Divide pancakes among indicated number of gallon freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 1-2 minutes until warmed through.

6 Comments

Join the discussion
    1. This should be 2 2/3 cups. We have had users on Windows 10/Chrome report the same error and are working on a fix. Sorry for the confusion!

    1. I don’t see why not.I’ve used a toaster oven for warming up other pancakes. You could also warm them up in a pan on the stove top.

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