Lemon Pancakes (A Breakfast or Dessert for Two)

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Kickstart your mornings or close out your days with fresh—and we mean, FRESH—Lemon Pancakes, imbued with the effervescent tang of citrus.

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

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.

Print

Lemon Pancakes (A Breakfast or Dessert for Two)

Kickstart your mornings or close out your days with fresh—and we mean, FRESH—Lemon Pancakes, imbued with the effervescent tang of citrus.

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10

Calories 205kcal

Author FoodFaithFitness

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

Calories: 205kcal | Carbohydrates: 24g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 306mg | Potassium: 103mg | Fiber: 3g | Sugar: 5g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 182mg | Iron: 1mg

The post Lemon Pancakes (A Breakfast or Dessert for Two) appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

Should You Use Herbs and Spices for Brain Health?

Herbs and spices have been used for centuries to improve brain health. Research shows that these natural remedies may help prevent dementia and Alzheimer's. Some herbs may even boost memory.

However, no scientific evidence proves that eating an herb-rich diet can keep your mind sharp. When it comes to improving cognitive function, there are more effective ways to do it.

One study found that older adults who took 1000 mg of vitamin B6 daily had fewer mental lapses than those taking placebo pills. Another study showed that drinking coffee could increase blood flow to the brain. Other studies suggest that exercise, socialization, and sleep improve brain health.

The bottom line is that herbs and spices probably won't make much difference to your overall health. But they might give you extra energy and focus, which can come in handy during the day.

What herb heals all wounds?

The answer to this question varies depending on the type and severity of the wound.

The herb comfrey (also known as knitbone) has long been used for its healing properties, particularly for skin injuries such as cuts and bruises.

Studies suggest that comfrey contains allantoin, which helps speed up healing. Other herbs commonly used for healing wounds include calendula, plantain, and yarrow. These herbs help to reduce inflammation, stop bleeding and speed up the skin's healing process.

In addition to herbs, honey has also been found to have powerful antimicrobial properties that can help prevent wound infection.

Herbs for wound care is an age-old practice that continues to be used today. However, herbs should not replace medical treatment, and always consult your doctor before using herbs for healing. With the right herbs, you can give your body the support it needs to heal naturally.

Which plant has antibiotic and wound-healing properties?

People often ask about plants that have medicinal uses. Some of these include aloe vera, eucalyptus, chamomile, and lavender. If you're wondering why there aren't any plants used for cleaning and disinfecting purposes, it's because most plants have toxic qualities.

The reason why we use herbs for medicine is that they contain compounds that stimulate our immune system. This means that they help us fight infections and heal wounds.

Some plants also have anti-inflammatory properties. These include ginger, turmeric, and mint.

Herbs such as basil, fennel, marigold, and oregano are great for cleansing the body.

There are even some plants that help prevent cancer. Research shows that black raspberries may reduce the chances of developing breast cancer. The same goes for broccoli. It can help prevent colon cancer.

Is eating raw basil good for you?

I'm sure everyone knows that fresh herbs are great for cooking but did you know that you could eat them too? Raw, uncooked herbs are packed full of nutrients and vitamins that we normally have to cook.

They contain more antioxidants than any fruit or vegetable. And they also help our immune systems stay strong and healthy.

The best way to enjoy these delicious little green gems is to eat them raw from the garden. But there's nothing wrong with enjoying them cooked, either. They taste even better when sautéed in olive oil and served alongside pasta or rice.

There are lots of ways to incorporate raw herbs into recipes. Add them to salads, soups, sandwiches, wraps, omelets, stir-fries, and pesto.

Just make sure you wash them well first!

What is the difference between herbs and spices?

Herbs are used for cooking, and spices are used for seasoning.

Herbs have more intense flavors and can be used to cook dishes, while spices can bring out the flavor of foods without altering the taste.

Spices can also be added to food during preparation, such as curry. Spices may be bought individually, or whole packages may be purchased. There are many spices, including black pepper, cayenne pepper, cinnamon, cloves, coriander, garlic, ginger, nutmeg, oregano, paprika, parsley, rosemary, sage, salt, thyme, turmeric, vanilla extract, etc.

The best way to ensure that you are selecting the right spice for your dish is to read the label carefully. If there is an ingredient list, look for "spice" among the ingredients. A common mistake cooks make is buying too much of a particular spice because they do not realize how little they need.

There are a few basic rules to follow when choosing which herb or spice to use. For example, most herbs are fresh, whereas spices tend to last longer. Also, herbs are generally found in small quantities, while spices come in larger containers. Finally, most herbs are usually sold loose (or ground), while spices are packaged in jars or cans.

As long as you are careful to select the correct herbs or spices, you will find that adding them to recipes makes preparing meals easier. After all, spices add flavor to various dishes, while herbs can help improve the appearance and aroma of food.

Statistics

• For those with high cholesterol, garlic supplementation appears to reduce total and/or LDL cholesterol by about 10-15% (72Trusted Source73Trusted (healthline.com)
• Studies have shown that cinnamon can lower fasting blood sugars by 10-29% in diabetic patients, which is a significant amount (9Trusted Source10Trusted (healthline.com)

External Links

[TAG47]

• Detoxification and antioxidant effects of curcumin in rats experimentally exposed to mercury - Agarwal - 2010 - Journal of Applied Toxicology - Wiley Online Library

[TAG49]

• Bouquet garni - Wikipedia

[TAG51]

• Health Benefits of Culinary Herbs and Spices - PubMed


• Use of echinacea in medicine - PubMed

[TAG54]

• Ashwagandha | Memorial Sloan Kettering Cancer Center


• Grape Seed | Memorial Sloan Kettering Cancer Center

How To

How do I know if my herbs have been treated with pesticides?

If you see a pesticide label on your herbs, the plants were sprayed with chemicals before being sold to you.

These chemicals harm human health and could cause cancer or other serious illnesses.

Unfortunately, this practice has become common around the globe. Many countries allow farmers to spray their crops with pesticides without proper regulation.

In order not to harm themselves, consumers should always ask about the source of their produce. If it comes from a farmer near you, it’s safe to assume it was not treated with pesticides.

However, there are still ways to ensure that your herbs are free from harmful chemicals.

However, if you want to ensure that your herbs aren’t contaminated, you can purchase organic herbs directly from the farm.

This way, you won’t need to worry about the safety of your herbs. You can trust that they weren’t exposed to harmful chemicals.

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