Gluten Free Lemon Pancakes

• Dry Ingredients
• 1 1/2 cups Pamela's gluten free baking and pancake flour
• 1/4 cup Fresh ground flax seeds
• 1/4 cup Bob's Red Mill coconut four
• Wet Ingredients
• 2 Eggs
• 1 cup Hazelnut milk or hempseed milk.
• 1 cup Sparkling berry flavored water
• 2-3 tablespoons Honey
• 1-2 tablespoons Pure maple syrup
• 1 teaspoon Vanilla extract
• 1/2 teaspoon Lemon extract
• Coconut oil for cooking with in pan

1. In a mixing bowl combine all dry ingredients.
2. In a separate mixing bowl combine all wet ingredients. Then add liquid ingredients to dry.
3. Using a large whisk, blend well.
4. Heat griddle, waffle iron, or pan. Add 2 Tablespoons coconut oil, (enough to coat your pan).
5. Once hot (you will know when the oil begins to pull away from edges), then add pancake batter. When pancake bubbles and edges begin to brown, pancakes are ready to flip. Cook another 1 minute until browned on both sides.
6. Top with a little butter, some fresh berries, organic Maple Syrup or more honey! Heavenly!!!

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Taken from food52.com/recipes/34336-gluten-free-lemon-pancakes (may not work)