This is how good these Skinny Lemon Pancakes are. This morning, I woke up, threw this recipe together, whipped the batter, etc. etc., took a bite, and . . . . wow. I had to post these immediately. I don’t know why, but recently I have been craving everything lemon – cookies, coffee cake, and more recently, pancakes. This is funny to me. I used to hate lemon, lime, orange, most fruits. Now, seven years later with some brand spankin’ new tastebuds, I am a lemon freak. Can’t get enough. I suppose that’s better than suddenly craving pizza or something. Maybe not. I eat so much pizza anyway. BUT, back to lemon. These pancakes are my new favorite. These skinny lemon pancakes sort of taste like Fruity Pebbles, which has given me a genius idea for a future recipe. It brings me back to my childhood. Consider adding some white chocolate chips, lemon zest and syrup for additional flavor (and additional nostalgia).
Make skinny lemon pancakes the right way:
Pancake Batter Dispenser I Blue and Gold Apron I Polka Dot Flatware I Copper Mixing Bowl I Cupcake Measuring Cups I Measuring Spoons I Flat Spatula I Vintage Whisk I Crepe Maker I Mini Pancake Pan I Oven Mitts I Nonstick Griddle I Waffle Stick Pan
Favorites? Who doesn’t want a pancake batter dispenser to make amazing designs with? Also, if I can’t have those copper mixing bowls, I don’t even want pancakes. Psych! But seriously, I love them. And lastly, count me in for that nonstick griddle. It. IS. Awesome.
Enjoy your skinny lemon pancakes with a glass of milk. It’s like double breakfast. Fruity Pebbles-y Pancakes slash cereal that’s far lower in calories than your typical bowl of cereal or stack of pancakes. I welcome the 90s.
- 1/3 cups flour (134 calories)
- 1/8 tablespoon Truvia (or double with sugar)
- 1/16 teaspoon salt
- 1 teaspoon baking powder (2 calories)
- 1/2 tablespoon I Can't Believe It's Not Butter, "Lite" (20 calories - or substitute with another butter brand)
- 1 tablespoon eggwhites (8 calories)
- 1/3 cup soured unsweetened almond milk (10 calories - mix 1/3 cup unsweetened almond milk with 1 teaspoon lemon juice or distilled white vinegar)
- 1 + 1/2 teaspoons lemon extract
- 1/2 teaspoon lemon juice
- Optional: 1 teaspoon yellow food dye, lemon zest
- Optional: White chocolate chips, syrup, etc.
- In a medium-sized bowl, mix together almond milk and lemon juice or distilled white vinegar. Set aside and allow to sour for five minutes.
- In a separate bowl, combine flour, baking powder, salt and Truvia or sugar.
- After five minutes, add egg whites, lemon extract, lemon juice and melted butter to soured almond milk. Stir.
- Fold liquid ingredients into flour mixture. Mix only until combined, allowing a few clumps.
- Pour 1/3 of mixture onto a non-stick pan or a slightly greased pan (greased with butter or coconut oil).
- After 45 seconds - 1 minute, flip. Flip only once for the ultimate fluffy pancakes.
- After 30 - 45 seconds, remove pancake and repeat process two additional times.