Lemon Vanilla Pancakes
, by Arman Lieu, 1 min reading time
Lemon Vanilla Pancakes
Arman Lieu of thebigmansworld.com
5-6 medium sized pancakes (as pictured)
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.