Lemon Pancakes with Yoghurt & Berries by Sprouted Kitchen

The latest recipe by food blog Sprouted Kitchen is for lemon pancakes, topped with blueberries and yoghurt. The recipe provided serves 4 and makes around 12 small pancakes.


1/3 cup almond meal
1/3 quinoa flour
1/3 cup oat flour (ground rolled oats)
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
2 1/2 Tbsp. natural cane sugar
2 eggs, separated
1 cup buttermilk, yogurt or milk (I used half yogurt and half milk)
1/2 tsp. vanilla extract
3 Tbsp. fresh lemon juice
zest of one meyer lemon
1 Tbsp. melted coconut oil, plus more for cooking


1 cup whole or lowfat yogurt
1 Tbsp. fresh lemon juice
2 tsp. honey

In a bowl, combine the dry ingredients and stir to mix.

In another bowl, beat the egg yolks with the buttermilk/yogurt, vanilla, lemon juice and zest, and the oil. Add this 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 pat of oil over medium heat. Pour a scant 1/4 cup batter in the pan and repeat with as many pancakes as you can without overcrowding. Cook until bubbles form, flip and cook another minute until golden. Repeat with remaining batter.

Mix the yogurt with lemon juice and honey. Serve the warm pancakes with a lemon yogurt drizzle and fresh blueberries.


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