• Prep Time:
  • Cooking Time:
  • Serves: 16 2" cakes

Lemon Pancakes

  • Recipe Submitted by on

Category: Breads, Breakfast

 Ingredients List

  • 1/2 c All-purpose flour
  • 3 ts Baking powder
  • 3 tb Sugar
  • 1/4 ts Salt
  • 1/4 c Skim milk
  • 1/2 c Club soda
  • 1 Egg yolk
  • 2 tb Minced lemon zest
  • 1 ts Vanilla extract
  • 1 tb Canola oil
  • 2 Egg whites

 Directions

In a large bowl, combine the dry ingredients. Add the milk, club soda,
egg yolk, lemon zest, vanilla, and oil, and beat well.

In a separate bowl, beat the egg whites on high speed until stiff peaks
form. Carefully fold the egg whites into the batter.

Lightly spray or wipe a large regular or nonstick skillet with vegetable
oil. Place the skillet over medium-high heat; drop the batter into the
pan by tablespoonfuls to form 2-inch pancakes, and cook until they are
golden brown on both sides.

Per pancake: Cal. 39, Carb 6g, Protein 1g, Chol. 11mg, Fat 1g/28%

Variations: Omit the lemon zest and add one of the following to the
batter:

2 tablespoons minced lime zest
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
Seeds from 1 vanilla bean

* Source: Great Good Food - by Julee Rosso
* Typed for you by Karen Mintzias

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