little one seems to have lost an interest in pancakes lately so when i saw this recipe for lemon puff pancakes, i was intrigued so i tried it. since my little one is allergic to wheat and eggs, i used gluten free flour for both but for eggs i made one version with eggs and the other version with flaxmeal.
m enjoyed the egg version. i am not a fan of the strong egg flavor so next time i may try it with just egg whites. i did enjoy the lightness of these pancakes.
little one liked the flaxmeal version. she wasn’t a fan of the sugar and lime flavor so she ate the plain ones with a dab of maple syrup. it was fun to try a different version pancake!
- 9 inch cake pan
pancakes for each 9 inch pan
- 2 Tbsp butter
- 2 eggs
– or – 2 Tbsp ground flax meal + 6 Tbsp water
- ½ cup milk
- ½ cup gluten free all purpose baking flour
- lemon or lime juice
- powdered / confectioners sugar
preheat oven to 425 degrees F. melt butter in preheating oven in cake pan
beat together the egg/flaxmeal mixture, flour and milk. pour batter over the melted butter in the cake pan.
bake for 15 minutes or until puffed up and golden.
for fun i layered bananas on the plate and then place the pancake on top. finally sprinkle with powered sugar and lemon or lime juice. you can also garnish with fresh berries around the pancakes.