Who doesn’t love pancakes? I could eat them for breakfast, lunch and dinner and still be a happy camper.
Recently I came across a lemon poppyseed pancake recipe that I turned gluten-free, with good results.
2 cups gluten free all-purpose flour
1 tsp GF baking powder
1/2 tsp baking soda
1/3 cup sugar
A dash of salt
1/3 cup poppyseeds
4 tablespoons lemon juice
3 cups buttermilk
several slices of butter.
Mix the solids and liquid separately. Combine. Don’t worry if it’s lumpy. Pour 1/2 cups of the batter onto a medium-hot griddle. Due to the heavy consistency, the pancakes will take a while to cook through. Make sure that the griddle is not too hot as the pancakes can easily burn.
Serve with maple syrup or agave nectar and enjoy!