Recipe: Gluten-Free Lemon Pancake Bites
Pancakes don’t just have to be for pancake day! Brunch just wouldn’t be the same without them. If you’re looking for a way to mix it up at breakfast – or any time of day, we don’t judge – then check out this super quick and easy recipe for gluten-free lemon pancake bites.
These tiny bites of heaven are just perfect for a tasty brunch snack, for taking on a picnic or for cancapes at your next party (covid willing).
Ingredients:
- 1 cup Bob’s Red Mill Gluten Free Pancake Mix
- 1 tablespoon melted butter
- 1 egg
- 3/4 cup milk
- 4 to 6 tablespoons lemon juice (to taste)
- olive oil spray
- Toppings: whipped topping, 1 lemon for zesting, syrup
Method:
Preheat oven to 400 degrees F.
In a large bowl, whisk together the pancake mix, melted butter, egg, milk, and meyer lemon juice.
Spray mini cupcake pan with olive oil spray. Using a ice cream scoop, scoop mix into each cupcake hole only filling half way.
Bake for 14 minutes at 400 degrees. Remove from oven and let cool for a two or three minutes on a cooling rack if you plan to dip in syrup.
If you plan to add whipped topping cool completely until they are not warm to touch. Top with whipped topping and zest of lemon.
