Lemon-Cake Pancakes

Lemon Bars, Lemon Squares, Lemon Cookies, Lemon Pancakes.... you could say we are JUST a tad obsessed with LEMON around here! :-) Not only do lemons offer an amazing array of health benefits, but the vibrant and citrusy fruit also offer a delicious touch to many of our signature #blossomingmommyandbaby dishes, including our brand new lemon-cake pancakes! Ladies- these are TO DIE FOR and so simple to make! Plus, they are deliciously healthy (obviously ;) ) so you can rest assured knowing yourself and your littles are well taken care of!

Enjoy your new recipe this week!

Lemon-Cake Pancakes

Ingredients: 

  • 2 eggs

  • 1 cup organic rolled oats (gluten free option if preferred!)

  • 1/4 cup almond milk

  • 1 tsp vanilla extract

  • 1/4 cup freshly squeeze lemon juice (note-this is not lemon extract. Please use a fresh lemon for best results!)

  • 1 Tbsp organic maple syrup

  • 1 tsp baking soda

Directions: 

  1. Place all ingredients into blender.

  2. Pulse for 30 seconds, then blend on low for 30 seconds and finally high for 60 seconds or until batter is creamy. (If you would like poppyseed pancakes, add 1 TBSP here!)

  3. For all my Mommas who crave thinner pancakes, simply add more almond milk to your preference. If you crave thicker pancakes, add more oats to the mixture!

  4. Heat frying pan with medium heat, melting 1 Tbsp of coconut oil or non-stick spray.

  5. Pour 1/4 cup of batter out onto pan and flip when golden brown.

  6. Serve with fresh, organic syrup, cool whip, or honey!