Ingredients
Scale
- 1 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- Coconut yogurt (topping)
- Fresh berries (topping)
Instructions
- In a large bowl, mix almond flour, coconut flour, baking powder, and salt together until well combined.
- In another bowl, whisk together almond milk, maple syrup, lemon juice, and lemon zest until smooth.
- Gently pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix; some lumps are okay.
- Heat a non-stick skillet over medium heat. Lightly grease if desired.
- Using a 1/4 cup measuring scoop, pour the batter onto the skillet for each pancake. Cook until bubbles appear on the surface, then flip and cook until golden brown.
- Serve hot, topped with coconut yogurt and fresh berries for an extra burst of flavor and nutrition.
Notes
Do not overmix the batter for fluffy pancakes. Use fresh lemon juice and zest for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg