Serving Size / Yield
- 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
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 ¼ 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.