Description
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Ingredients
Pancakes:
2/3 cup spelt flour (I used Anita’s)
1/3 cup oat flour (ground rolled oats)
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
2 1/2 tbsp sugar
2 eggs, separated
1 cup yogurt or milk (I used half non fat vanilla Greek yogurt and half milk)
1/2 tsp. vanilla extract
3 tbsp. fresh lemon juice
Zest of one lemon
1 Tbsp. melted coconut oil, plus more for cooking
Yogurt Topping:
1 cup vanilla Greek yogurt (whole or non fat)
1 tbsp. fresh lemon juice
2 tsp. honey
Blueberries
Instructions
Blend the oats in a blender until a flour forms and combine all of the dry ingredients in a bowl. Stir to mix.
In another bowl, beat the egg yolks with the yogurt/milk mixture, vanilla, lemon juice and zest and the oil. Be sure to zest your lemon before juicing it, or you might have a little trouble!
Add the wet mixture to the dry and stir to combine.
In a stand mixer or with hand mixers, beat the egg whites until soft peaks form. Fold the egg whites into the batter.
In a frying pan, heat a small amount of oil over medium heat. Pour 1/4 cup batter in the pan and repeat with as many pancakes as you can without overcrowding. Play it safe and only do 3 pancakes until you’ve mastered the art of pancake flipping!
Cook until bubbles form, flip and cook for another minute or two until golden. Repeat with remaining batter.
While cooking, mix the yogurt with lemon juice and honey. Serve the warm pancakes with a lemon yogurt drizzle (or, a giant dollop!) and plenty of fresh blueberries.