Lemon Pancakes

Bowl One

2 cups Pamela’s Pancake & Baking Mix

4 Tablespoons lemon zest (grated or finely chopped)

4 Tablespoons turbinado sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Bowl Two

1 1/2 cups Oat Milk

4 Tablespoons lemon juice

Bowl Three

2 egg yolks

Bowl Four

2 egg white (whipped until stiff)

Non-stick Skillet

butter

Instructions

Add Bowl Two and Bowl Three to Bowl One.

Mix by hand.

Slowly and gentally fold Bowl Four into Bowl One.

Set skillet over medium-low heat.

Melt 1/2 teaspoon butter and spread on skillet.

For each pancake, add 2 Tablespoons batter to skillet.

When bubbles start to pop on surface of each pancake, flip over and cook for 15 seconds.

Remove pancakes to warmed oven.

Serve with butter, maple syurp, and fresh blueberries, blackberries or strawberries.