Lemon and vanilla pancakes covered with a lemon cream and a topping of powdered sugar. A refreshing and tasty breakfast or brunch recipe to change the usual pancakes.
- 1 cup Whole wheat flour
- 1 teaspoon baking powder
- 1 pinch Salt
- ½ cups Sugar
- 1 Lemon, all the zest and half the juice
- 1 cup Almond milk
- 1 Whole egg
- 1 Egg white
- 1 teaspoon Vanilla extract
- Lemon curd, for garnish
- Powdered sugar, for sprinkling
Start by mixing the dry ingredients in a bowl: flour, baking powder, sugar, salt, lemon zest.
In a small bowl, combine the wet ingredients: almond milk (or regular milk), egg, egg white, lemon juice and vanilla extract. Add the wet ingredients to the dry ingredients and mix. If the pancake batter seems too dry, simply add more milk.
Cook the pancakes on a hot griddle or skillet. Flip once you see bubbles forming on the moist side of the pancakes.
Garnish with lemon cream and sprinkle with powdered sugar.