Lemon Pancakes (A Breakfast or Dessert for Two)

Kickstart your mornings or close out your days with fresh—and we mean, FRESH—Lemon Pancakes, imbued with the effervescent tang of citrus.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 205kcal

Author FoodFaithFitness

Mix the whole wheat flour, organic cane sugar, baking powder, and salt in a large mixing bowl. Set aside.
Combine the almond milk, lemon juice, egg, melted coconut oil and vanilla extract in another bowl. Whisk well.
Fold in the lemon zest to infuse the batter.
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.
Heat a non-stick skillet over medium heat. I usually add a bit of coconut oil to grease the skillet though it's not necessary.
Pour 1/4 cup of batter for each pancake onto the hot skillet and cook for 2-3 minutes, until the edges look set (you should see a few bubbles on the surface as well).
Flip the pancakes and cook until golden brown and cooked through (it usually takes no more than 2-3 minutes). Reduce the heat if the pancakes are browning too quickly.
Now comes the most difficult step, picking your (preferably healthy) toppings. I recommend pure maple syrup, Greek yogurt and some fresh berries. And if you are a lemon fanatic, you can always squeeze a wedge of lemon on your pancakes.