Lemon Pancakes

It’s your favorite breakfast made special! These lemon pancakes are fluffy and delicious.

Serves 2

For the pancakes:

  • 2.3 oz. (65g) oat flour

  • 1½ tsp. baking powder

  • 1 tsp. honey

  • 4 fl oz. (120ml) oat milk

  • 1 egg

  • 1 tsp. lemon zest

  • 1 tbsp. coconut oil

Topping:

  • 4 tbsp. plain Greek yogurt

  • 2 lemon slices

  • 1 tsp. lemon juice

  • 1 tsp. lemon zest

  • 2 tbsp. honey

Place all the pancake ingredients (except for the coconut oil) into a large bowl and mix to form a batter.

Place a non-stick skillet over medium-high heat and warm up some coconut oil. Scoop about ¼ cup of the pancake batter into the skillet and cook until bubbles appear on the surface. Flip the pancake over and cook for another minute, then remove from the skillet.

Repeat this process with the remaining pancake batter.

Serve the pancakes topped with Greek yogurt, a slice of lemon, a little lemon zest and juice, and some honey.

  • Calories: 293

  • Fat: 14g

  • Carbs: 31g

  • Protein: 12g

  • Fiber: 4g

RecipeKelly MorganRecipeComment