These lemon pancakes have a little bit of sour and a little bit of sweet that make a delish combination for breakfast!


  • 1/3 cups flour
  • 1/8 tablespoon Truvia
  • 1/16 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 tablespoon Kerrygold butter
  • 1 tablespoon egg-whites
  • 1/3 cup soured unsweetened almond milk (mix 1/3 cup unsweetened almond milk with 1 teaspoon lemon juice or distilled white vinegar)
  • 1 + 1/2 teaspoons lemon extract
  • 1/2 teaspoon lemon juice
  • Optional: white chocolate chips
  • Optional: 1 teaspoon yellow food dye


  1. In a medium-sized bowl, mix together almond milk and lemon juice or distilled white vinegar. Set aside and allow to sour for five minutes.
  2. In a separate bowl, combine flour, baking powder, salt and Truvia or sugar.
  3. After five minutes, add egg whites, lemon extract, lemon juice and melted butter to soured almond milk. Stir.
  4. Fold liquid ingredients into flour mixture. Mix only until combined, allowing a few clumps.
  5. Fold in white chocolate chips (if using)
  6. Pour 1/3 of mixture onto a non-stick pan or a slightly greased pan (greased with butter or coconut oil).
  7. After 45 seconds – 1 minute, flip. Flip only once for the ultimate fluffy pancakes.
  8. After 30 – 45 seconds, remove pancake and repeat process two additional times.


-Adapted from Skinny Girl Standard