Lemon Cream Cheese Pancakes (gluten free recipe)
My friend Hannah Hagerty from Cultivating Home shared this wonderful gluten free recipe on facebook the other day.
Lemon Cream Cheese Pancakes
Serves 6-8 people
Prep time: 15 minutes
Turn on your electric skillet to heat up to about 375 degrees. I like to butter my skillet to get a nice brown crunch on the pancakes, but cooking spray works fine too.
Begin by creaming together:
- 1 brick cream cheese (8 ounces)
- 1 c.sugar
- 1 c. yogurt
- 4 egg yolks
Set aside egg whites to add later.
To the cream cheese mixture add:
- 4 T. coconut oil (melted)
- 1/2 c. lemon juice
- 1-1/2 c. milk
In a separate bowl combine:
- 2 t. baking soda
- 2 T. baking powder
- 1 t. salt
- 2 c. brown rice flour
- 1 c. tapioca or potato starch
When flour mixture is evenly combined, combine with cream cheese mixture in the larger bowl, stirring til just combined. Finally, beat egg whites till soft peaks and fold into mixture.
Fry pancakes, serving them hot with butter and syrup as they come off the skillet.