Gluten Free Buttermilk Apple Pancakes with Lemon Syrup 


I’m not really a big breakfast gal. During the week, I’m good with a cup of black tea or coffee and oatmeal, then I’m out the door. I’d much rather spend an extra 15 minutes in bed. But on the weekends when I’ve had a few extra hours of sleep, I’m willing to spend more in the kitchen for a heartier breakfast.

For the past week, I’ve been trying to eat gluten-free and cut out beer and wine after reading that Design Love Fest and Tom Brady were trying it. Unfortunately, the beer and wine-free diet ended on Friday after a night out, but for breakfast I was keen on sticking to my fleeting gluten-free lifestyle. Hence, these gluten-free buttermilk apple pancakes were born. Instead of the classic maple syrup, I wanted something a bit brighter and something that would make use of the 20 lemons I have in my refrigerator right now. Turns out, this lemon syrup is pretty easy to make and is versatile enough to top anything that needs a little sweetening.

Gluten-free Buttermilk Apple Pancakes 
Recipe inspired by Love & Zest

2 cups gluten-free flour, sifted
1 tsp. salt
1 tsp. baking soda
1 tbsp. coconut oil
3 tsp. brown sugar
2 large eggs
2 cups buttermilk
2 tbsp. butter (for greasing the pan)
2 Pink Lady apples, cored and sliced into rings

1. In a large bowl, mix the dry ingredients thoroughly.

2. In a separate bowl, whisk together the eggs, buttermilk, and coconut oil. Your coconut oil is probably a little chunky here, so whisk down until you have smaller pieces or microwave your coconut oil for 10 seconds before combining the wet ingredients.

3. Briefly mix the wet and dry ingredients together.

4. Heat a pan on medium heat and grease with 1/2 tbsp. of butter for each pancake. Once your butter has melted, place a few of your sliced apples into the pan. Ladle in 1 scoop of pancake mix and cook until bubbles form – the uncooked side should resemble sea foam (my best analogy).

5. Flip your pancake and cook until the other side is golden brown! Enjoy!

Fresh Lemon Syrup 

6 tbsp. unsalted butter
2 tbsp. grated lemon rind
3/4 cup of sugar
6 tbsp. lemon juice

1. In a small saucepan, mix all of the ingredients on medium-low heat until the sugar is completely dissolved.

2. Once cooled, pour over pancakes, ice, cream, yogurt or anything else! Enjoy!

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