Gluten-Free Pancakes With Lemon Citrus Glaze

Rachel Morrow RACHEL MORROW

Attention all pancake lovers! Here is our NEW favorite recipe. High in fiber, gluten-free and topped with a Vitamin C boosting drizzle.  A great way to start the day!

Ingredients

  • 1 1/4 cup brown rice flour (or any gluten-free flour blend)
  • 1 large egg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup pumpkin puree
  • 1 tbsp raw honey
  • 1 cup almond milk
  • 2 tsp cinnamon

Method

  1. In a large bowl, mix together the flour, baking soda and salt.
  2. Add the remaining ingredients and whisk until just combined and smooth.
  3. Heat a pan over medium heat and grease with coconut oil.
  4. Using a measuring cup, pour about 1/4 cup's worth for one pancake. Wait until some bubbles start to form on top. Allow to cook for 1 more minute and then flip the pancakes over. Cook for about 2 more minutes until batter is cooked through.
  5. Serve pancakes hot and top with your favorite toppings or our delicious citrus glaze!

CITRUS GLAZE

Method

  1. In a small mixing bowl, add all ingredients and whisk together to combine well.
  2. Drizzle over your warm pancakes.

Support your body’s natural immunity and innate wellbeing with our must-have Vitamin C.


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