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Name: Gluten Free Vegan Mini Lemon Pancakes
Prep time: 20 min
Total time: 20 min
Yield: 36
Cuisine: American
Ingredients: 2 cups gluten flee flour blend; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 cups So Delicious® Dairy Free Unsweetened Coconut Milk; 1/4 cup coconut oil melted; 3 tablespoons pure maple syrup or honey; 3 tablespoons fresh lemon juice; lemon zest; 1 teaspoon pure vanilla extract

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INGREDIENTS

2 cups gluten flee flour blend
1 tablespoon baking powder
1/2 teaspoon salt
2 cups So Delicious® Dairy Free Unsweetened Coconut Milk
1/4 cup coconut oil ; melted
3 tablespoons pure maple syrup or honey
3 tablespoons fresh lemon juice
lemon zest
1 teaspoon pure vanilla extract

Servings

INSTRUCTIONS

In large mixing bowl, whisk together flour, baking powder and salt. Set aside. In medium bowl, mix together coconut milk, melted coconut oil, maple syrup, lemon juice, lemon zest and vanilla. Add the wet mixture to the flour mixture. Whisk until just combined.

Heat large skillet over medium low heat. Coat with cooking spray or a tablespoon of coconut oil. Add a heaping tablespoon of batter to the pan. Flip pancakes after about a minute, when golden brown on the underside (they cook quickly). Continue to cook on other side. Repeat with remaining pancake batter. Serve warm.

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Nutrition

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Serving Size: 1 Serving (10g)
Recipe Makes: 36 Servings

Calories: 17
Calories from Fat: 14 (82%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0g
Cholesterol 0.3mg		0 %
Sodium 7.5mg		0 %
Potassium 13mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 17

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