I’m always looking for yummy new recipes that the whole family can enjoy. My boys’ have allergies to eggs, dairy, peanuts, and tree nuts. My four-year-old is also allergic to wheat. It makes baking for everyone a bit of a challenge. I’ve found that baking (and cooking) from scratch is the simplest, least stressful way of dealing with multiple food allergies. Since I’m on a lemon kick myself I thought I would share the lemon love with my little guys too.
These Lemon Orange Cornmeal Pancakes made a perfect lunch for us today. How were they received? Here is the direct quote from my 4-year-old, “I’ll never say no to these, Mom”. Um, alrighty then. Even my daughter, who tends to greet her brothers’ fare with a healthy dose of skepticism, enjoyed these pancakes. We used egg replacer in these but I will speculate that they would be fluffier if you’re able to use real eggs. I did love the cornmeal in them, it really gave the pancakes a nice texture. All in all we really enjoyed these and I’m really looking forward to playing around with the recipe a bit more.
Lemon Orange Cornmeal Pancakes
- 1/2 cup arrowroot starch (or potato starch)
- 3/4 cup cornmeal
- 3 tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp xanthan gum
- 2 eggs, or egg replacer
- 3 tbsp melted butter (we used Earth Balance) or oil
- 3/4 to 1 cup orange juice
- 2 tbsp. finely grated lemon rind
Whisk together the first six ingredients. Beat together the egg replacer, melted butter, orange juice, and lemon rind. Mix the egg mixture into the cornmeal mixture and let the pancake batter rest for a few minutes. Pour batter onto griddle turned to medium high heat. Flip when pancakes start to bubble and are golden on the bottom. Finish cooking and serve with maple syrup!
Source: King Arthur Flour
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