Lemon Vanilla Pancakes

Name: Lemon Vanilla Pancakes
Yield: 5-6 medium sized pancakes (as pictured)
Ingredients: ¼ cup coconut flour; 2 tbsp Growing Naturals Premium Vanilla Rice Protein; 1 tsp baking powder; ½ mashed banana; ½ cup liquid egg whites; ½-3/4 cup unsweetened almond milk (or your choice milk); ¼ tsp vanilla extract; ¼ tsp lemon extract

November 29 2021, by Arman Lieu, 1 min reading time

Lemon Vanilla Pancakes

Arman Lieu of thebigmansworld.com

Servings

5-6 medium sized pancakes (as pictured)

Calories

314

Bright, fluffy, and packed with plant-based protein, these Lemon Vanilla Pancakes are the perfect gluten-free and dairy-free way to start your day. Made with Growing Naturals Vanilla Rice Protein, fresh lemon zest, and wholesome ingredients, they deliver a delicious balance of citrusy flavor and satisfying nutrition. Whether you're following a vegan diet, avoiding common allergens, or just looking to boost your breakfast with clean protein, this easy pancake recipe is a must-try. Perfect for weekend brunches or meal prep-friendly mornings.

Ingredients

¼ cup coconut flour
2 tbsp Growing Naturals Premium Vanilla Rice Protein
1 tsp baking powder
½ mashed banana
½ cup liquid egg whites
½-3/4 cup unsweetened almond milk (or your choice milk)
¼ tsp vanilla extract
¼ tsp lemon extract

Directions

In a large mixing bowl, combine the dry ingredients and mix well. Set aside.
In a separate small bowl, add your mashed banana with liquid egg whites. Add ½ cup unsweetened almond milk and mix until fully incorporated.
Transfer wet with the dry mixture and mix until fully combined. If batter is too thick, add an extra ¼ cup unsweetened almond milk. Whisk through the vanilla and lemon extracts and set aside to sit.
Preheat a frying pan on low heat. Once hot, pour ¼ cup batter per pancake. Cover and cook for 2-3 minutes, until the edges start to bubble. Flip and cook for an extra minute, until just cooked. Remove and continue cooking all the batter.
Layer the pancakes with yogurt, nut butter etc.