Food Faith Fitness · by Gavin Crisp★ 5.0 (3)
Lemon Pancakes
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 9%
CARBS 22G44% OF CAL
3G FIBER4G ADDED0G INTRINSIC16G OTHER4G TOTAL SUGAR
FAT 11G48% OF CAL
8G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bright and citrusy pancakes made with lemon juice and zest, dairy-free with almond milk. Fresh-tasting breakfast with natural sweetness.
mainamericanbaked goodeggs🍳 skilletdairy freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups whole-wheat flour
- 1/4 cup organic cane sugar
- 4 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 1 3/4 cups unsweetened almond milk
- 1/4 cup fresh lemon juice
- 1 large free-range egg
- 1/2 cup coconut oil (melted (plus extra for greasing))
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons freshly grated lemon zest
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 9%
CARBS 22G44% OF CAL
3G FIBER4G ADDED0G INTRINSIC16G OTHER4G TOTAL SUGAR
FAT 11G48% OF CAL
8G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 179mg
- Total sugar
- 4g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 127mg
- Calcium
- 218mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 179MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.