Breakfast Lemon Pancakes
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.
Serve with fresh fruits, fruit jam or maple syrup.