Hi there! I’m Tiffany from The Gracious Pantry. It’s such an honor to be able to share one of my recipes with you on Rebecca’s amazing blog! I’m a single, work-at-home mom to one amazing little boy I Mini Chef” who loves clean and healthy foods as much as I do. Weekend breakfasts are our favorite time to experiment in the kitchen together, and today’s recipe was one of our delicious experiments.
I’m not sure if “pancake” is really the right name for this. But it comes close. This can be served just like a regular pancake, but it’s more crumbly than “doughy”. I love lemon flavored anything, so this was a no-brainer after bringing in our lemon harvest this year.
Mini Chef was home with the tail end of the flu, so we spent a Saturday afternoon processing lemons. It was a very sweet time to spend together. At the end of it all, he looked up at me with his still, slightly sick little blue eyes and said, “I love being in the kitchen with you Mommy”.
My heart. It skipped a beat. I swear that kid could kill me with cuteness. He is the reason I live and breathe.
And now we have a fabulous supply of lemon juice cubes and lemon zest cubes in the freezer! I use the zest for baking and the lemon cubes I add to tea or ice water in the summer. It’s fabulous! I even dehydrated a few slices.
And of course, we made this delicious pancake to boot! I hope you’ll enjoy it as much as we did.
I would like to thank Rebecca for having me here today and to thank you for taking a moment out of your day to read about my recipe! If you are interested in clean eating, please stop by The Gracious Pantry.com where you will find over 1000 clean eating recipe for everyday living. I focus on simple, easy to find ingredients and easy recipes that nearly anyone can follow. You can find my Recipe Index here. And if you love social media as much as I do, stop by my Facebook, Pinterest, Instagram, Google + and Twitter accounts to join in on the fun and conversations! And if you’d like to be sure you don’t miss one of my recipes, you can always have my new post links delivered to your inbox by signing up here. It’s free!
Lastly, my newest cookbook, Clean Eating Freezer Meals is available now on Amazon and select bookstores near you. Get more information about the book on amazon.
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- 1/2 Cup fresh lemon juice
- 1/2 Cup Lite Coconut Milk (I used lite coconut milk with this simply for consistency. You can use full-fat if you prefer)
- 1/4 Cup Safflower or other light flavored oil
- 1/4 Cup Coconut Flour
- 1/2 Cup Almond Flour
- 3 Eggs
- 20 Drops pure liquid stevia
- 1 tsp Lemon Extract (optional for extra "zing")
Preheat oven to 350F.
In a large mixing bowl, whisk together all of the ingredients.
Pour the batter into a greased skillet (batter should be about a 1/2 inch thick in the pan, give or take)
Bake for 40 minutes or until the pancakes is solid and cooked through.
Slice this up like you would a pie, and use a spatula to remove from the pan.
Add your favorite toppings and enjoy!