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Lemon Yogurt Pancakes

5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast

Cooking & Baking Supplies

  • Lodge Cast Iron Skillet

Ingredients  

  • 2 eggs
  • 1 tsp vanilla extract
  • 1/4 cup dairy free yogurt
  • 1 tbsp lemon juice
  • 1 1/2 cup almond flour
  • 3 tbsp coconut flour
  • 1/2 tsp baking soda
  • coconut oil (to cook)

Instructions 

  • In a large mixing bowl, mix together all the wet ingredients (eggs, vanilla extract, yogurt, and lemon juice) until it becomes a smooth mixture.
  • Add the dry ingredients into the bowl (almond flour, coconut flour, and baking soda) and mix until smooth.
  • Heat a medium or large pan over medium heat and add coconut oil. Let oil get hot (about 30 seconds) and then scoop out approximately 3 tbsp of batter from the bowl for each pancake. Cook on each side for a few minutes until a light golden brown. Repeat until mixture is done and make sure to add new oil before you cook each batch.
  • Top with maple syrup, coconut, lemon zest, and walnuts and ENJOY!
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