Lemon Yogurt Pancakes Recipe

Name: Lemon Yogurt Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups Oat Flour; 3/4 cups Sugar; 3 teaspoons Baking Powder; 1-1/2 teaspoon Cinnamon; 1 pinch Salt; 1 cup Plain Greek Yogurt; 1 cup Almond Milk; 2 whole Lemons, Zest And Juice; 3 whole Eggs, Yolks Separated From Whites; Maple Syrup, For Topping

Servings: persons

2-1/4 cups Oat Flour
3/4 cups Sugar
3 teaspoons Baking Powder
1-1/2 teaspoon Cinnamon
1 pinch Salt
1 cup Plain Greek Yogurt
1 cup Almond Milk
2 whole Lemons, Zest And Juice
3 whole Eggs, Yolks Separated From Whites
Maple Syrup, For Topping

1
First, prepare the batter the night before. It makes the morning much easier and allows the flavor to develop! Whisk the flour, sugar, baking powder, cinnamon and salt together in a large mixing bowl to aerate the dry ingredients. In another bowl, whisk the Greek yogurt, milk, lemon zest, lemon juice and egg yolks together until it is smooth. Pour the wet ingredients into the bowl of dry ingredients and whisk it all together into a smooth batter. Have the egg whites separated into another bowl. Use a hand mixer to whip the egg whites into fluffy clouds. Use a spatula to gently fold the fluffy egg whites into the batter to finish it up. Cover the bowl and let it sit overnight.
2
In the morning, preheat an electric griddle to 350u00b0F or heat a griddle pan on the stove over medium high heat. Scoop the pancake batter using a ladle onto the griddle, cooking the pancakes in batches. They need to cook for 3-4 minutes on each side to get puffy and golden. Serve the pancakes as they cook and top them with maple syrup. Enjoy an amazing pancake brunch!

920

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2-1/4 cups Oat Flour, 3/4 cups Sugar, 3 teaspoons Baking Powder, 1-1/2 teaspoon Cinnamon, and more.

Yes, Lemon Yogurt Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Yogurt Pancakes

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