Lemon Pancakes

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1

Mix the whole wheat flour, organic cane sugar, baking powder, and salt in a large mixing bowl. Set aside.

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2

Combine the almond milk, lemon juice, egg, melted coconut oil and vanilla extract in another bowl. Whisk well.

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3

Fold in the lemon zest to infuse the batter.

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4

Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Do not overmix if you want light pancakes. In fact, It's okay if your batter is a bit lumpy.

Full recipe & nutritional value on foodfaithfitness.com