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Breakfast Lemon Pancakes

 
30

Lemon Pancakes recipe

Yield

4

servings

Prep

15

min

Cook

20

min

Ready

40

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

½ cup all-purpose flour
3 teaspoons baking powder
3 tablespoons sugar
¼ teaspoon salt
¼ cup milk, skim
½ cup soda water
*
1 each egg yolks
*
2 tablespoons lemon zest
minced
1 teaspoon vanilla extract
1 tablespoon canola oil
2 each 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.

Serve with fresh fruits, fruit jam or maple syrup.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 49g (1.7 oz)
Amount per Serving
Calories 13022% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 157mg 7%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 7%
Calcium 9% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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