Lemon Pancakes

Lemon Pancakes


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Simple and fresh pancakes are a staple around the breakfast table. This recipe highlights the light flavor of lemon to update this classic recipe.

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Time needed

15 min preparation + 5 min cooking

Serving Size / Yield

12 pancakes


  • 1/3 C. almond meal
  • 1/3 C. quinoa flour
  • 1/3 C. oat flour (ground rolled oats)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 pinch salt
  • 2 1/2 Tbs. natural cane sugar
  • 2 eggs, separated
  • 1 C. buttermilk
  • 1/2 tsp. vanilla extract
  • 3 Tbs. fresh lemon juice
  • 1 Meyer lemon zest
  • 1 Tbs. melted coconut oil, plus more for cooking

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In a medium bowl, combine almond meal, quinoa flour, oat flour, baking powder, baking soda, salt and sugar.

In a different bowl beat eggs, buttermilk, vanilla, oil and lemon juice and zest. Combine mixtures.

With a mixer beat egg whites until they form stiff peaks. Carefully fold egg whites into the batter.

In a frying pan over medium heat, heat a small amount of oil. Pour ΒΌ C. batter into the pan. Repeat until you can get as many pancakes into the pan as possible. Cook until bubbles start to form. Flip pancakes and cook 1 minute more. Repeat with remaining batter. Serve.

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