prep time: 10 minutes (not including time to make the lemon curd)
•
cook time: 20 minutes
•
yield: 2 servings
prep time: 10 minutes (not including time to make the lemon curd)
•
cook time: 20 minutes
•
yield: 2 servings
2 tablespoons coconut oil
3 large eggs
¾ cup unsweetened (unflavored or vanilla-flavored) cashew milk, homemade ( see here ) or store-bought, or almond milk (or hemp milk for nut-free)
¼ cup vanilla-flavored egg white protein powder
1 teaspoon baking powder
¼ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener ( see here )
3 drops lemon oil or 2 teaspoons lemon extract
¼ teaspoon fine sea salt
¼ cup Lemon Curd ( see here ), divided, for serving
Grated lemon zest, for garnish (optional)
1. Preheat the oven to 425°F.
2. In a medium cast-iron skillet over medium heat, melt the oil; set aside. In a blender, combine the eggs, cashew milk, protein powder, baking powder, sweetener, lemon oil, and salt. Blend for about 1 minute, until foamy.
3. Pour the batter into the skillet. Bake for 18 to 20 minutes, until the pancake is puffed and golden brown.
4. Meanwhile, make the lemon curd.
5. Remove the pancake from the oven, cut in half, and serve each portion with 2 tablespoons of the lemon curd. Garnish with lemon zest, if desired. Best served fresh.
busy family tip: I make the pancake batter the night before and keep it in the fridge, ready to go for an easy breakfast the next morning.
