Today is National Lemon Chiffon Day and it inspired me to make these clean, healthy, protein packed Lemon Chiffon Pancakes! These pancakes are light and fluffy and have a slight lemon flavor, not over powering. Pair that with lemon or vanilla yogurt and it is like having dessert for breakfast yet these aren’t heavy and won’t leave you will a belly ache.
Lemon Chiffon Pancakes
Serves 1 to 2, made a triple batch for family of 4
2 eggs, or egg substitute
1 large banana
2 TBSP finely ground almond flour, or flour of choice
1/4 tsp baking powder
1/4 tsp pure lemon extract
Lemon or vanilla yogurt for topping (used Greek Lemon Yogurt between layers and other photo poured Stonyfield Organic Blends Lemon over top)
Optional lemon zest
Place eggs, banana, flour, baking powder, and lemon extract in a blender or magic bullet and blend until smooth. Heat a skillet or griddle on the stove on medium. Lightly spray with nonstick spray (I like coconut oil, or coconut oil spray). Pour into hot griddle in desired size. Flip them when they have puffed slightly, are bubbling, and set on edges. Top or layer with yogurt, optional lemon zest, and enjoy!