Fluffy Lemon Pancakes
Soft, fluffy, and full of lemony zesty goodness! These pancakes are perfect for kids and freeze really well for easy breakfasts.
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Servings: 12 medium size pancakes
Calories: 152kcal
Equipment
- 1 Blender or Food processor
- 1 Frying pan or griddle
Ingredients
- 1½ cups bananas (ripe) mashed, about 3 large bananas
- 2 eggs
- ⅔ cups coconut milk about 1 small can, 160mL
- 2 tbsps maple syrup
- 2 tsps vanilla
- 1 tablespoon lemon juice fresh squeezed
- zest of 1 lemon large
Dry Ingredients
- 2 cups all purpose flour
- 2 tsps baking powder
- 1 tablespoon chia seeds
- ½ teaspoon salt
Instructions
- Add the bananas, eggs, coconut milk, maple syrup, lemon juice and lemon zest to a blender and blend on high speed until smooth.
- In a large bowl, add the flour, baking powder, and salt. Stir well to combine.
- Add the wet ingredients to the dry ingredients. Stir until just combined.
- Heat up a frying pan or griddle on medium heat and grease with coconut oil or other oil of choice. Pour about ¼ cup of the batter for each pancake. Cook for 3-5 minutes, until the bubbles form on top and edges look set. Flip over and cook another 3-4 minutes until golden and cooked through.
- Serve warm with a little lemon yogurt and fruit if you like!
Nutrition
Calories: 152kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 27mg | Sodium: 181mg | Potassium: 175mg | Fiber: 2g | Sugar: 6g | Vitamin A: 58IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg