Description
These lemon yogurt pancakes are like fluffy pillows in the mouth. Best of all they’re so simple, scrumptious and gluten-free for an amazing brunch!
Ingredients
- 2-¼ cups Oat Flour
- ¾ cups Sugar
- 3 teaspoons Baking Powder
- 1-½ teaspoon Cinnamon
- 1 pinch Salt
- 1 cup Plain Greek Yogurt
- 1 cup Almond Milk
- 2 whole Lemons, Zest And Juice
- 3 whole Eggs, Yolks Separated From Whites
- Maple Syrup, For Topping
Preparation
First, prepare the batter the night before. It makes the morning much easier and allows the flavor to develop! Whisk the flour, sugar, baking powder, cinnamon and salt together in a large mixing bowl to aerate the dry ingredients. In another bowl, whisk the Greek yogurt, milk, lemon zest, lemon juice and egg yolks together until it is smooth. Pour the wet ingredients into the bowl of dry ingredients and whisk it all together into a smooth batter. Have the egg whites separated into another bowl. Use a hand mixer to whip the egg whites into fluffy clouds. Use a spatula to gently fold the fluffy egg whites into the batter to finish it up. Cover the bowl and let it sit overnight.
In the morning, preheat an electric griddle to 350ºF or heat a griddle pan on the stove over medium high heat. Scoop the pancake batter using a ladle onto the griddle, cooking the pancakes in batches. They need to cook for 3–4 minutes on each side to get puffy and golden. Serve the pancakes as they cook and top them with maple syrup. Enjoy an amazing pancake brunch!
