Lemon Cream Cheese Pancakes (GF)


My friend Hannah Hagerty from Cultivating Home shared this wonderful gluten free recipe on facebook the other day.

 

Lemon Cream Cheese Pancakes (gluten free recipe)

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: Serves 6-8 people

Lemon Cream Cheese Pancakes (gluten free recipe)

Ingredients

    Wet Ingredients
  • 1 brick cream cheese (8 ounces)
  • 1 c.sugar
  • 1 c. yogurt
  • 4 egg yolks
  • 4 T. coconut oil (melted)
  • 1/2 c. lemon juice
  • 1-1/2 c. milk
  • Dry Ingredients
  • 2 t. baking soda
  • 2 T. baking powder
  • 1 t. salt
  • 2 c. brown rice flour
  • 1 c. tapioca or potato starch

Instructions

  1. 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.
  2. Begin by creaming together cream cheese, sugar, yogurt, and egg yolks. Set aside egg whites to add later.
  3. To the cream cheese mixture add coconut oil (melted), lemon juice, and milk. Stir together.
  4. In a separate bowl combine all dry ingredients.
  5. When flour mixture is evenly combined, combine with cream cheese mixture in the larger bowl, stirring til just combined.
  6. Finally, beat egg whites till soft peaks and fold into mixture.
  7. Fry pancakes, serving them hot with butter and syrup as they come off the skillet. Enjoy!
  8. For more affordable recipes, check out Mary's cookbook Family Feasts for $75 a Week
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{ 8 Comments }

  1. Saw coconut oil as one of the ingredients for this one. If you all don’t have coconut oil, buy some and spread the wealth.
    This stuff is great on toast for all ages and what a great taste! I purchase mine at wallyworld in the vitamin aisle and usually runs about $7-9 a container. It is well worth every penny because kids think this is a great snack.

    • Our kids swish with coconut oil because it is supposed to help the teeth stay strong and cavity-free. (We’ll see how it worked at their next dental visit!)

    • I don’t know how the prices vary regionally, but I recently bought an enormous tub of organic coconut oil at Costco for something like $15. I still had the regular jar size like what you described, but I figured I should grab that bargain while it was still an option. If you have a Costco, you might want to check it out.

      • We have been told over and over that we pay high prices in our part of th world because of additional shipping charges.
        When I move into my ‘little house’ (before summer), I am going to do all shopping on-line. This will save me tons of time and tons of splurge shopping. Have been doing a little in the last month and find that my budget really likes shopping this way and it saves me tons of time, wear and tear on vehicle, and keeps me home away from sick people. There are, of course, times a person should go out and about but I HATE shopping so this is great.

  2. So for those of us who don’t mind gluten and don’t have tapioca/potato starch, how would you amend this? Is it just replacing the flour with my spelt flour, or do I need to increase the amount to include the tapioca quantity as well?

    • You know, I think I will be susbstituting ‘regular’ flour for the tapioca. Given the amount I don’t think cornstarch would work for this substituion but when a little amount of tapioca needed in a recipe, I will substitute cornstarch and everything is fine.

    • Sandi, I’d just use 3 cups of regular flour instead of the tapioca/rice flour combo. Then add milk if needed to reach standard pancake consistency. That’s what I did for most of my family for breakfast this AM and it turned out great.

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