Adapted ReBlinged’s recipe to be gluten free.
1 cup non-dairy milk (I used homemade cashew milk)
1 cup gluten free flour (I used Pamela’s Gluten Free Pancake Mix)
1/2 teaspoon salt
1 teaspoon finely grated lemon zest
1 teaspoon vanilla
1/4 cup butter, melted
coconut whipped cream
fresh organic raspberries
Non-stick cooking spray
Preheat oven to 400 degrees.
Blend first five ingredients in a high speed blender. Be sure to smooth out any flour lumps.
Blend in melted butter a little at a time.
Grease muffin tins well with non-stick cooking spray and fill slightly less than half-full.
Bake for 15 minutes, or until puffy and golden on top.
Plate pancake muffins. Add a dusting of powdered sugar. Top with lemon curd, coconut whipped cream and fresh raspberries.