PBfit Gluten Free Pancakes
|1 Cup BBF Organic Agave||
|1/4 Cup lemon zest|
|3/4 Cup BBF Naturally Refined Organic Coconut Oil||
|1 2/3 Cups whole wheat pastry flour|
|2 tsp baking powder|
|1/4 tsp salt|
Preheat oven to 325°F.
Grease two 8 x 4 x 3-inch loaf pans.
In a bowl or blender, mix Agave, lemon zest and coconut oil. Add eggs one at a time, beating well after each is added. Stir in remaining ingredients just until dry ingredients are moistened. Pour batter into prepared pans. Bake for 50-60 minutes or until toothpick inserted comes out clean. Cool and serve.
Optional lemon glaze: Blend 1/4 cup of Agave, juice from 1/2 lemon, 1 tsp. lemon zest, 2 tbsp. milk, and 1 tbsp. of Ultra Gel (or 2 tbsp. cornstarch and 1 tbsp. water) and pour over warm bread.
Makes two loaves
Makes 20 servings