Lemony gluten free pancakes

Hello! Yesterday I made these pancakes for breakfast, and both my 6 year old and 16 month old gobbled them up like they had never had a batter pancake! I was one happy momma!

I just had an idea to add some lemon zest into these pancakes and tried it and they were SO good!!! They are made with Bob's Red Mill gluten free flour, and this is the first time I used it, and I was NOT disappointed, I will definitely keep buying it! 

AND they are almost dairy free! All you have to do is swap out butter for coconut oil, or oil of choice if you want it completely dairy free! 

Recipe is below all the pictures :)

Here's how much lemon zest I used, it was about 1/3 of the lemon

Anxiously waiting for the pancakes to be done......

And they're done and ready to eat! I used agave nectar for the syrup since I thought that maple syrup may taste a bit weird.

Here's the recipe for ya! 

Lemony Gluten Free Pancakes

• 1 1/4 cup Bob's Red Mill gluten free flour
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/2 tsp cinnamon
• 1 egg, plus 1 egg white, beaten
• 1 cup unsweetened almond milk (room temp if available, if not, it will be fine)
• 2 tbsp agave nectar
• 2 tbsp butter (or coconut oil)
• 1 1/2 tbsp vanilla
• 1/3 lemon zest

Preheat skillet on medium low, mine is closer to medium for perfectly browned pancakes. Preheat oven to "warm" setting or 200°. Mix flour, baking powder, salt, and cinnmon all in a large bowl. Mix eggs, milk, agave, butter, vanilla, and lemon zest in a medium bowl. Make a crater in the dry ingredients and pour the wet ingredients into the dry and mix well, but don't over mix. Using a 1/4 cup measuring cup or 1/3 cup measuring cup, pour puddles of yummy pancake mix onto the skillet and let cook until bubbles are rising in the middle of the pancake, then flip. Once cooked trough, store them on a foil lined cookie sheet in the warmed oven. Makes about 14-16 pancakes. Enjoy the yumminess. :)