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On the Menu: Gluten-Free Lemon Coconut Pancakes

With Valentine’s day just two short days away some of you might be looking for something special to do for your sweetie. Susan of Peas and Love and I have you covered! Instead of waiting until nightfall to surprise your special someone, wake up early and whip up a delicious and healthy breakfast (don’t forget the coffee)! These Lemon Coconut Pancakes will have them thinking of you all day long. Plus, they are easy to make!

Now, set your clock twenty minutes early – you won’t regret it!

Gluten-Free Lemon Coconut Pancakes



1 cup Gluten-Free flour 1 tsp Baking Powder 1/2 tsp Baking Soda 1 1/2 cups Brown Sugar 2 eggs 1 cup Coconut Milk 1 Tbsp Coconut Oil Juice of 1 Lemon 1/2 tsp Vanilla Extract



First, mix all the dry ingredients together in a bowl, and set aside. In a separate bowl mix all the wet ingredients together and whisk well. Slowly stir in wet ingredients to the bowl of dry ingredients, and mix thoroughly until a smooth batter forms. Heat a pan with a drop of Coconut oil, and pour in a 1/4 cup of batter onto pan, forming a nice round shape. Cook until bubbles form- about 2-3 minutes, then flip. Repeat until all the batter is gone. Serve with pure maple syrup, butter and fresh berries. Enjoy!

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming


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