Kickstart your mornings or close out your days with fresh—and we mean, FRESH—Lemon Pancakes, imbued with the effervescent tang of citrus.
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I know you’ve heard of “breakfast for dinner” but have you heard of “breakfast for dessert”??? I admit it: In my weaker moments, I’ve contemplated doing up a batch of bacon despite having just finished cooking and eating a full-course dinner, but those are outliers forged from my overwhelming desire to, well… eat lots of bacon.
But this recipe for Lemon Pancakes is legit. I can make them in the morning when I know getting my family out of bed is going to be a real chore. Usually, the smell of pancakes is enough to lure them out of bed, but occasionally, I need some stronger stuff. Like lemon. I’m sure there’s a scientific explanation for it but all I know is, citrus perks them up to the point I think it has to be illegal.
I can also make them for dessert, such is their pleasant taste. They remind me of a lemon cake, and, with a dollop of cream on top, plays the role of post-dinner treat effortlessly. One bite and I think you’ll agree: There’s never a bad time to make Lemon Pancakes!
Are Lemon Pancakes Healthy?
I’ve tried to use healthier versions of certain ingredients as much as possible (e.g., whole wheat flour instead of all-purpose, almond milk instead of cow’s milk, etc.) but ultimately, pancakes are really just batter mix. They are not what I would call “unhealthy” though I would hesitate recommending them to friends on a diet. Maintain these healthy changes I’ve made and enjoy in moderation (so, have them for breakfast OR dessert, not both). They are suitable for vegetarian and dairy-free diets.
What can I use instead of sugar?
You have a number of options, with each lending itself to specific diets. Let’s take a look at each one:
- Honey or Maple Syrup: Probably the easiest replacements to find. They both have distinct tastes you’re no doubt already familiar with. My only caution is, you may have a maple syrup overload if you intend on drizzling some on your completed pancakes. If you do use honey or syrup, 1/4 cup of either should do. Both are viable options for those on paleo diets.
- Monk Fruit Sweetener: A natural sweetener derived from monk fruit (where else!) that is also keto and paleo friendly. A great option for sugar, as it doesn’t contain any calories nor does it spike blood sugar levels.
- Erythritol: A sugar alcohol that can even be found in granulated form. It does a pretty good impression of the cane sugar we’re looking to replace so you may want to use it. Another option for those on keto/paleo diets.
- Stevia: A natural sweetener that is derived from the stevia plant (a plant I didn’t know existed until recently, when everyone started hunting for sugar substitutes). It’s more potent than regular sugar so reduce the amount accordingly.
INGREDIENTS
- 2 cups whole wheat flour
- 1/4 cup organic cane sugar
- 4 tsp aluminum-free baking powder
- 1/2 tsp sea salt
- 1 3/4 cups almond milk (unsweetened)
- 1/4 cup fresh lemon juice
- 1 large free-range egg
- 1/2 cup coconut oil, melted (plus extra for greasing)
- 1 tsp pure vanilla extract
- 1–2 tbsp freshly grated lemon zest (organic lemons preferred)
INSTRUCTIONS
Combine Dry Ingredients
Whisk together the flour, sugar, baking powder, and sea salt in a bowl.
Whisk Wet Ingredients
In another bowl, mix almond milk, lemon juice, egg, coconut oil, and vanilla, then stir in the lemon zest.
Mix Batter
Gently combine the wet and dry ingredients to form a lumpy batter, perfect for tender pancakes.
Cook Pancakes
Grease a skillet and cook the batter until bubbles form, then flip to achieve a golden brown finish.
Serve and Enjoy
Top these zesty pancakes with maple syrup, Greek yogurt, or fresh berries for a nutritious breakfast treat.
DEVOUR!
FAQs & Tips
Yep. In fact, you have a number of options. You can make the wet and dry mixtures then store them separately (covered) in the fridge for a day or so. You can also mix them together and store the batter in the fridge (covered) for the same length of time.
You can make your pancakes then store them in an airtight container (use parchment paper to separate them) in the fridge for up to 3 days. Pancakes also freeze well, so if you feel industrious one day and make more pancakes than you can eat in one sitting, store them as you would in the fridge but keep them in your freezer for up to 3 months. You can reheat (frozen) by microwaving them or laying them out on a baking pan in a single layer, covering them with foil, and putting them in a 375°F oven for 6–8 minutes.
As opposed to the synthetic store-bought stuff filled with preservatives? Yes. Yes, you do. Not only is squeezing/juicing your own lemons more satisfying, they will bring your pancakes alive in a way the packaged juice just can’t do.
I prefer the taste of lemon (and only lemon!) in my pancakes, so I recommend at least using a citrus blend of zests. Orange and lime should work well, though the ratio is entirely up to you.
As I said in my introduction, if I close my eyes and take a bite of these pancakes, I swear I’m eating lemon cake, which is NOT a bad thing. With that in mind, top it as you would a cake. Whipped cream, a dollop of ice cream, chocolate syrup, and powdered sugar are naughty toppings for you to consider. On the slightly healthier side, try mixed berries, Greek yogurt, mixed nuts (e.g., almonds, pecans, or walnuts), or toasted coconut sprinkles.
Serving Suggestions
In the FAQs, I outline what you can add to these pancakes if serving them as a dessert. But what to serve alongside the pancakes if they’re being served in the A.M. (or whenever you drag yourself out of bed)? Eggs are a must, but let’s not make the same old eggs. Instead, make my Easy Cloud Eggs, light, cheesy, and full of protein. Then there will need to be bacon, so here’s a recipe for Baked Brown-Sugar Bacon; like the pancakes, these are sweet enough to have as a dessert! And continuing a trend when writing recipes for brunch dishes, I’m going to include a Mimosa here, because I don’t think you can call something a brunch without orange juice and prosecco.
Ingredients
- 2 cups whole wheat flour
- 1/4 cup organic cane sugar
- 4 tsp aluminum-free baking powder
- 1/2 tsp sea salt
- 1 3/4 cups almond milk unsweetened
- 1/4 cup fresh lemon juice
- 1 large free-range egg
- 1/2 cup coconut oil melted (plus extra for greasing)
- 1 tsp pure vanilla extract
- 1-2 tbsp freshly grated lemon zest organic lemons preferred
Instructions
- 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.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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